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Ginger Sponge
(0 votes)
Difficulty:
moderate
Preparation:
30 min.
Preparation
ready in 2 hrs
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Ingredients
for
12
- Ingredients
- ½ cup light raisins
- 1 ⅛ cups crystallized ginger
- 1 Tbsp Rum
- 1 Apple
- 0.333 cup candied Lemon peel
- 0.333 cup candied Orange peel
- ½ cup breadcrumbs
- 0.333 cup flour
- ¼ cup butter (or margarine)
- 3 Tbsps brown sugar
- 1 untreated lemon
- 2 medium eggs
- 1 pinch ground peppers
- 1 pinch Nutmeg
- 1 pinch ground cloves
- cinnamon
- ½ cup blanched Almond flour
- 6 Tbsps Caramel syrup
- For the custard
- 2 cups milk
- 2 Tbsps sugar
- 1 packet Custard powder (for 50 ml milk) alternatively 1.5 tbsp cornflour and 0.5 tsp vanilla extract
- Fat (to grease the basins)
- breadcrumbs (for the basins)
Preparation
Preparation steps
1.
Finely chop the raisins and ginger, sprinkle with rum and leave to stand for about 30 minutes. Meanwhile, peel, core, halve and finely dice the apple. Finely chop the candied peel. Put into a bowl with the raisins and ginger, apple, breadcrumbs, flour, fat, brown sugar and finely grated zest and juice of the lemon. Add the eggs, spices and ground almonds and mix quickly using the dough hook of your mixer. Grease 12 small pudding basins and sprinkle with breadcrumbs. Turn the mixture into the prepared basins and press down lightly.
2.
Seal the pudding basins well and cook in a hot bain-marie for 1 hour. Take the puddings out of the water, leave to rest for 10 minutes, then turn out of the basins. Pour the caramel sauce over the puddings.
3.
For the custard, mix 5 tbsp milk and 25 g sugar with the custard powder (or with the cornflour and vanilla extract). Bring the rest of the milk to the boil, remove from the heat and stir in the mixed custard powder. Return to the boil briefly and serve with the ginger puddings.
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