Chilli and ginger sticky pudding

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Baked puddings made with Chillies

Chilli and ginger sticky pudding
 
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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: 
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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
  1. Preheat your oven to 180 degrees Celsius ( 160 degrees fan)
  2. Melt the butter together with the golden syrup and sugar. Stir until the sugar has dissolved. Remove from the cooker and allow to cool
  3. Place the flour, chilli powder, ginger powder, grated stem ginger and chillies in mixing bowl. Mix well. Make a well in the centre
  4. Mix the milk and eggs with syrup and butter mixture. Pour into the well in the flour
  5. Blend the flour and egg/milk mixture until a thick batter has been achieved
  6. Grease a glass baking dish with some butter
  7. Pour the batter into the baking dish and place in the centre of the oven, Cook for 35 to 45 minutes
  8. At this point, the pudding should have risen and cooked through
  9. Fifteen minutes before the pudding is to come out of the oven start making the sauce
  10. Cut the ginger into thin strips
  11. Add the cream, butter and sugar to a saucepan
  12. Add the stem ginger
  13. 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
  14. Stir in the Whiskey
  15. Take the pudding out of the oven. Pour the sauce over
  16. Serve with ice cream
Notes
This recipe yields 4 - 5 portions

Keywords: Chilli and ginger sticky pudding

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