Ginger and Spice Sticky Pudding
- Vegetable recipes
- Low sodium
- Vegan
- Lactose free
Serve this piquant yet sweet English-style baked pudding with whipped cream, Devon cream or crème fraîche.
Ingredients
- 1 cup (250 mL) ginger marmalade
- 1-1/3 cups (325 mL) sifted cake-and-pastry flour
- 1-1/2 tsp (7 mL) baking powder
- 1/2 tsp (2 mL) ground ginger
- 1/4 tsp (1 mL) each ground allspice and cloves, and mace or nutmeg
- 1/4 tsp (1 mL) salt
- 1/3 cup (75 mL) butter, softened
- 1/2 cup (125 mL) granulated sugar
- 2 eggs
- 3 tbsp (45 mL) fancy molasses
- 1/2 tsp (2 mL) vanilla extract
- 1 cup (125 mL) milk
Preparation
Spread marmalade (warmed, if necessary) inside bottom and side of 6-cup/1.5 L baking dish; set aside.
Whisk together flour, baking powder, ginger, allspice, cloves, mace and salt; set aside.
Beat butter until creamy; beat in sugar until light and fluffy. One at a time, beat in eggs; beat in molasses and vanilla. Stir in flour mixture and milk, alternating 3 additions of flour mixture and 2 of milk; scrape into prepared baking dish.
Bake in centre of 400F/200C oven until top is browned and pudding is completely set in centre, 25 to 40 minutes.
Let cool on rack for 8 minutes; invert onto serving dish. Serve warm.
Makes 6 to 8 servings.
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