Thursday, 2 December 2010

Gingerbread Pudding

This my friends is a beautiful pudding and congers up so many memories. The recipe is taken from Fergus Henderson and Justin Piers Gellatley fantastic book Beyond Nose To Tail. For those who do not know who Henderson is look up St. John's Restaurant, Smithfield, London. Or even better, book yourself in and just taste what this genius is cooking.

serves 8

90g stale white bread
175g plain flour
90g ground almonds
175g fresh minced beef suet

25g baking powder
a pinch of salt
1 1/2 tsp ground ginger
1 tsp ground mixed spice
2 large eggs
175g stem ginger in syrup
2 tblsp grate fresh root ginger
3 tblsp grated apple
180g golden syrup
180g black treacle
150ml full fat milk

Cut the crusts off the bread, then rip it into 2cm pieces and place in a large mixing bowl. Sift the flour over the bread, then add all the rest of the ingredients. Stir together for about 4 minutes until thoroughly combined.
Butter and flour a 2.3 litre pudding basin and spoon in the mixture; the basin should be about three-quarters full. Cover the mixture with a circle of baking parchment, then place a piece of foil over the basin and secure with string. Put the basin in a deep roasting tin and pour enough hot water into the tin to come half way up the sides of the basin. Steam in an oven preheated to 160 c for 1 1/2 hours (remember to keep the water topped up). Turn out on to a serving dish and cover with hot Butterscotch Sauce. Serve some Vanilla Ice Cream.

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