These are really delicious little puddings, perfect for Winter's chilly evenings!
Ginger and Lemon Steamed puddings with Ginger lemon Butterscotch Sauce.
Prep: 15 minutes
Baking: 20-25 minutes
100 grams Unsalted Butter - softened to room temp
100 grams Soft Brown Sugar
2 large eggs
150 grams S.R. Flour
3 teaspoons Ground Ginger
1 teaspoon salt
teaspoon lemon zest finely diced
quarter cup milk
Pre-heat oven to 170C - Grease and flour 6 x small pudding moulds - fit a baking tin with a cloth on the bottom and have the kettle ready to boil to half fill the tin with boiling water before you put the puddings in the oven.
In the bowl of a stand mixer, or with a hand held mixer, cream the butter and brown sugar until light and fluffy.
Add the eggs one at a a time, waiting until the first is fully incorporated before adding the next - add about 1/3 of the flour as the mixture will split, this should bring it back together.
Add the vanilla and lemon zest and mix well.
Sift together the Ginger, flour and salt, then add half into your bowl, stir until just combined.
Add the milk, stir until just combined.
Add the last half of the flour mix and stir until just combined.
Fill your pudding moulds to 3/4 height and when completed add the boiling water to the bottom of the baking tin filling to half way up the outside of the pudding moulds.
Bake for 20-25 minutes until a skewer inserted into the middle comes out clean.
De-tin and cover with a tea towel to cool if you are doing them ahead of time, or else serve straight away!
Note: As professionals we are taught that for safety we should always have a large bowl of ice with a little water on hand when working with Caramel or Toffee, just as a precaution, if you should happen to get splashed with hot toffee it is a very painful and severe burn as it continues burning after you come in contact with it, and even a small amount can be dangerous.
Should you be unlucky enough to have a toffee burn, stick your hand or affected area into the ice immediately to take the heat out of the toffee.
You don't have to use this technique of course, but I think it's a sensible and easy thing to do, you can also then use the iced water to dip your brush in to brush down the sugar crystals on the sides of the pan.
100 grams Sugar
2cm knob of fresh ginger
Zest of half a lemon
Small amount of water
40 grams butter
In a small saucepan combine the sliced up ginger (no need to peel it) and the lemon zest, and a small amount of water, bring to the boil, and simmer until you have about a tablespoon or so of liquid left in the pan. Watch it as such small amounts can quickly go "too far" and burn.
Take off heat and allow to infuse for a while (the longer the better really, but if you have no time don't worry)
Strain out the ginger and lemon, and return to the saucepan along with the sugar.
Bring to the boil, you are now making a toffee or caramel, so you need to not stir the pan once it starts boiling, and to brush down any stray sugar crystals on the sides of the pan, they can cause the sugar mixture to re-crystalise and be ruined. Just use a brush dipped in your ice water to brush them down into the mixture.
When you have a nice light golden brown colour take the pan off the heat and add the cream and butter - be careful this will splutter and spit!!!
turn the heat down and put the pan back on - stir continually until you have a nice smooth caramel sauce and the butter has all melted.
Allow to cool, then refrigerate until required.
To Serve the puddings:
Re-heat puddings in the microwave for approximately 1 minute on medium.
Re-heat sauce if you like it warm, or else serve chilled or at room temp - I prefer the hot pudding cool sauce myself, but it's personal preference, just remember that anything caramel based will get VERY hot.
Puddle your sauce into warmed serving bowls, and place your pudding in the middle, dust with a light snowfall of powdered sugar, and serve with a spoon of double cream or ice cream if desired.
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