Spicy Ginger Winter Pudding
This warming winter pudding combines the gentle heat of fresh chillies with the comforting spice of ginger for a modern twist on a classic steamed dessert. The rich, dense sponge is elevated by both ground and stem ginger, while fresh chilies add a subtle warmth that builds with each bite. A decadent whiskey-laced sauce, studded with pieces of stem ginger, provides the perfect finish to this indulgent dessert. The combination of three types of ginger – ground, stem, and fresh – creates layers of spicy complexity that complement the chili heat perfectly. While traditionally served hot, this pudding is equally delicious at room temperature, when the ginger and chilli flavors become more pronounced.
Chilli and ginger sticky pudding
Author: Cee Gee
Nutrition Information
- Serves: 5
- Serving size: 250g
- Calories: 1397
- Fat: 64 g
- Saturated fat: 39 g
- Unsaturated fat: 12 g
- Trans fat: 0 g
- Carbohydrates: 139 g
- Sugar: 63 g
- Sodium: 126 mg
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 134 mg
Recipe type: Puddings
Cuisine: English
Prep time:
Cook time:
Total time:
Nothing beats a pudding when it is cold outside. It is comfort food of the highest order. In this recipes Chilli is combined with ginger, one of flavours that it combines particularly well with, This is s recipe that you come back to again and again. It is that good.
Ingredients
- Self-raising flour – 300 grams
- Butter – 125 grams plus a little more
- Golden syrup – 125 grams
- Brown sugar – 125 grams
- Ginger powder – 4 tsp
- Stem ginger – 4 pieces ( drained and coarsely grated)
- Eggs – 3 large
- Chillies – 3
- Chilli powder – one teaspoon
- Milk – 200 ml
For the sauce
- Double cream 250 ml
- Stem ginger – 3 pieces ( drained )
- Butter – 100 grams
- Whiskey – 75 ml
- Brown sugar – 100 grams
Instructions
- Preheat your oven to 180 degrees Celsius ( 160 degrees fan)
- Melt the butter together with the golden syrup and sugar. Stir until the sugar has dissolved. Remove from the cooker and allow to cool
- Place the flour, chilli powder, ginger powder, grated stem ginger and chillies in mixing bowl. Mix well. Make a well in the centre
- Mix the milk and eggs with syrup and butter mixture. Pour into the well in the flour
- Blend the flour and egg/milk mixture until a thick batter has been achieved
- Grease a glass baking dish with some butter
- Pour the batter into the baking dish and place in the centre of the oven, Cook for 35 to 45 minutes
- At this point, the pudding should have risen and cooked through
- Fifteen minutes before the pudding is to come out of the oven start making the sauce
- Cut the ginger into thin strips
- Add the cream, butter and sugar to a saucepan
- Add the stem ginger
- Heat slowly until the sugar has dissolved. Turn up the heat to simmer and allow to cook for 30 seconds slowly simmer for 15 to 20 minutes
- Stir in the Whiskey
- Take the pudding out of the oven. Pour the sauce over
- Serve with ice cream
Notes
This recipe yields 4 - 5 portions
Keywords: Chilli and ginger sticky pudding
Keywords: Chilli and ginger sticky pudding