For the sticky toffee pudding:
Preheat the oven to
hickened slightly.
Serve warm pudding with butterscotch sauce and whipped
archment paper.
Place dates, ginger, baking soda and 1 cup
mooth. Add eggs, flour and ginger and process until combined. Transfer
ll the sponge pudding ingredients EXCEPT the stem ginger in a bowl
/3 of the crystallized ginger over base of bowl and
Beat in flour and ground ginger. Add lemon juice and beat
he bicarbonate of soda and ginger and leave to stand for
Lightly oil four 1-cup microwave-proof cups. Beat pudding cake ingredients in large bowl with an electric whisk until creamy. Divide among cups. Microwave on HIGH for 3-3 1/2 mins, turning twice, until risen and firm to the touch. Let stand for 5 mins.
For the sauce, place chocolate and cream in a microwave-proof bowl. Microwave on HIGH for 2-3 mins, stirring twice, until melted and smooth. Serve pudding cakes hot with hot sauce poured over top.
ou must -- :).
Add ground ginger, vanilla flavouring (and caraway seeds
oya cream.
Prick the pudding all over and pour half
lour, baking powder, ground ginger and crystallized ginger. Spoon mixture into prepared
ithout stirring.
Prick the pudding all over and pour half
auce over the half-cooked pudding. Put it back into microwave
he skillet. Add onion and ginger. Cook for 1 minute. Add
In a cocktail shaker, combine all ingredients with ice. Shake well and strain into a martini glass. Garnish with lime wedge.
For the ginger syrup:.
In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 40 to 45 minutes. Strain ginger pieces out and reserve syrup.
(Trick: toss dried ginger in sugar, bake at 200 degrees until dried thru, about 4 hours and voila-ginger candy).
n the oven, place the sticky date ganache ingredients in a
For Pudding:
Combine dates in a
lightly and serve with the Sticky Toffee Pudding.
Preparation of vanilla
For the pudding: Preheat oven to 350 degrees