Name: Cynthia's ginger pudding
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 125.00 ml butter; 250.00 ml sugar; 1.00 eggs extra-large; 30.00 ml jam apricot; 250.00 ml milk; 375.00 ml flour cake; 5.00 ml Bicarbonate of soda; 2.00 ml salt; 7.00 ml ginger ground; 250.00 ml sugar; 500.00 ml water hot

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Ingredients (11)

PUDDING

125.00 ml	butter
250.00 ml	sugar
1.00	eggs — extra-large
30.00 ml	jam — apricot
250.00 ml	milk
375.00 ml	flour — cake
5.00 ml	Bicarbonate of soda
2.00 ml	salt
7.00 ml	ginger — ground

SAUCE

250.00 ml	sugar
500.00 ml	water — hot

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Method:

Preheat the oven to 180 ºC and grease a 21 x 30 cm ovenproof dish with butter or spray with non-stick spray. Cream the butter and sugar until light and creamy. Add the egg and beat well. Stir in the apricot jam. Heat the milk slightly. Sift the cake flour, bicarbonate of soda, salt and ground ginger together and stir into the butter mixture, alternating with the warmed milk. Heat the sugar and water for the syrup over low heat until the sugar has dissolved. Spoon syrup into the prepared dish. Spoon the pudding batter into the dish (do not stir). Bake for 35-45 minutes until golden brown and done. Serve hot with custard.
Serves 4.