Ginger Pudding
3 tabs (180g) butter
½ cup brown sugar, firmly packed
½ cup golden syrup
¼ cup honey
¼ cup water
2 eggs, lightly beaten
1 ½ cups plain flour
1 ½ cups SR flour
1 ½ tabs ground ginger
1 teaspoon bicarb soda
1 cup firmly packed brown sugar
300ml cream
200g butter
½ cup brown sugar, firmly packed
½ cup golden syrup
¼ cup honey
¼ cup water
2 eggs, lightly beaten
1 ½ cups plain flour
1 ½ cups SR flour
1 ½ tabs ground ginger
1 teaspoon bicarb soda
1 cup firmly packed brown sugar
300ml cream
200g butter
Lightly grease aluminium pudding steamer (6 cup capacity), line base with paper, grease paper. Combine butter, sugar, golden syrup, honey and water in pan, stir over heat until butter is melted. Bring to boil, remove from heat, cool to room temperature.
Stir eggs into butter mixture, then sifted dry ingredients and glace ginger, mix well. Spoon mixture into prepared steamer, cover with greased foil, secure with string or lid. Place steamer into boiler with enough boiling water to come halfway up side of steamer, boil, covered, for about 2 hours or until firm. Replenish water when necessary. Serve pudding hot with custard, cream, icecream or butterscotch sauce.
Combine sugar, cream, butter in medium pan. Stir over low heat until sugar is dissolved and butter melted.
Stir eggs into butter mixture, then sifted dry ingredients and glace ginger, mix well. Spoon mixture into prepared steamer, cover with greased foil, secure with string or lid. Place steamer into boiler with enough boiling water to come halfway up side of steamer, boil, covered, for about 2 hours or until firm. Replenish water when necessary. Serve pudding hot with custard, cream, icecream or butterscotch sauce.
Combine sugar, cream, butter in medium pan. Stir over low heat until sugar is dissolved and butter melted.