Name: Ginger and orange self-saucing pudding
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 90 gram butter; 2 teaspoon grated orange rind; 1/3 cup (75g) brown sugar; 1/4 cup (90g) golden syrup; 1 egg; 1 tablespoon chopped glacé ginger; 1 cup (150g) self-raising flour; 2 teaspoon ground ginger; 1/2 cup (125ml) milk; 1/4 cup (55g) caster sugar; 1 teaspoon cornflour; 1 cup (250ml) green ginger wine

Ingredients

90 gram butter

2 teaspoon grated orange rind

1/3 cup (75g) brown sugar

1/4 cup (90g) golden syrup

1 egg

1 tablespoon chopped glacé ginger

1 cup (150g) self-raising flour

2 teaspoon ground ginger

1/2 cup (125ml) milk

1/4 cup (55g) caster sugar

1 teaspoon cornflour

1 cup (250ml) green ginger wine

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease 1 litre (4 cup) ovenproof dish.

2.Beat butter, rind, brown sugar and golden syrup in small bowl with electric mixer until light and fluffy; beat in egg. Stir in glacé ginger, sifted flour and ground ginger with milk, in two batches. Pour mixture into dish.

3.Blend caster sugar and cornflour with 1 tablespoon of the wine in small saucepan; stir in remaining wine. Stir over high heat until mixture boils; pour gently over pudding mixture in dish.

4.Bake pudding about 50 minutes or until firm. Stand 5 minutes before serving. Dust with sifted icing sugar.

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