Sticky pudding

By Hope Malau
10 September 2015

This pudding is a rich, juicy cake full of the flavour of ginger and spices.

Serves: 6 Preparation: 10 min Cooking: 1 hr 10 min

  •  125 ml (½ c) treacle sugar
  • pinch of salt
  • 60 g butter
  • 160 ml (? c) cream

Pudding

  • 175 g pitted prunes, chopped
  • 5 ml (1 t) bicarbonate of soda
  • 175 g flour
  • 5 ml (1 t) baking powder
  • pinch of salt
  • 2,5 ml (½ t) ground cloves
  • 5 ml (1 t) ginger
  • 2,5 ml (½ t) cinnamon
  • 60 g butter
  • 150 g sugar
  • 2 eggs
  • 3 pieces of ginger in syrup, chopped

Preheat oven to 180 °C.

  1. Sauce: Place all the ingredients in a pot and simmer, stirring until the sugar dissolves. Immediately lower the heat, stirring constantly until the mixture thickens. Pour half the sauce in a greased baking pan.
  2. Pudding: Place the prunes in a pot with 250 ml (½ c) water and bring to a boil. Stir in the bicarbonate of soda. Leave to cool.
  3. Sift the flour, baking powder and salt. Stir in the spices. Beat the butter and sugar until pale. Beat in eggs until incorporated, then the flour mixture and the prunes. Fold in the ginger. Pour the cake batter over the sauce and bake for 50 minutes or until a skewer comes out clean. Pour the remaining sauce over the pudding.

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