GINGER PUDDING
If you love the taste of ginger, this easy ginger pudding is for you. This simple dessert requires no baking or steaming and has only three ingredients.
Provided by Tony Tan
Yield 2 servings
Number Of Ingredients 3
Steps:
- Using a microplane or grater, grate the ginger and squeeze out the juice through cheesecloth or a fine sieve into a bowl. You need 2 tablespoonfuls of juice. You should see a fine layer of white starch. Put 1 tablespoon of juice into each of two bowls. Heat the milk and sugar to 60-65°C (140-150°F), stirring until the sugar has dissolved.
- Stir the ginger juice, then pour the milk from a height of about 10 cm (4 inches) into the ginger juice. Don't stir and don't move the bowls. Leave for 5-10 minutes to set. Serve warm or chilled.
STICKY DATE & GINGER PUDDING
The perfect pud - warming, comforting, rich, and easy. Serve with lots of custard.
Provided by Good Food team
Categories Dessert, Dinner, Supper, Treat
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/fan 160C/gas 4. Lightly grease a deep 2-litre (about 28 x 20cm) oval baking dish. Tip the dates into a pan, pour over the milk and bring up to scalding point. Remove from the heat, add the vanilla essence and bicarbonate of soda, then leave to one side. Sift the flour and ginger into a bowl, then add the sugar, butter and eggs. Beat with an electric whisk for about 5 mins. Fold in the date mixture and stem ginger, then pour into the baking dish.
- For the sauce, sprinkle the sugar over the pudding batter, then drizzle with the syrup. Pour 250ml boiling water over (do not stir), then bake for 40-45 mins until the pudding is firm to the touch. Serve spoonfuls of the pudding with a generous helping of syrupy sauce from the bottom of the dish. Great with vanilla ice cream or pouring cream.
Nutrition Facts : Calories 480 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 62 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.15 milligram of sodium
STEM GINGER PUDDING WITH STICKY ORANGE SAUCE
This is what we Brits call a 'nursery pudding' - a stick-to-your-ribs pudding with the warmth of ginger and a lovely sticky sauce. A real winter warmer!
Provided by JustEmma
Categories Dessert
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350f/Gas Mark 4.
- Place all the sponge pudding ingredients EXCEPT the stem ginger in a bowl and whisk till smooth and pale.
- Fold in the chopped stem ginger and pour mixture into a 2 1/2 pint ovenproof pudding bowl, then place the bowl in a roasting tray and fill with boiling water until 2/3 up the side of the pudding bowl. Bake for 45 minutes or until firm.
- To make the sauce, place all the ingredients EXCEPT the orange zest in a pan and boil for 5-10 minutes or until the mixture has reduced and is slightly thickened. Remove from heat and stir in orange zest.
- Remove pudding from oven, cut into slices and serve hot with the orange syrup poured over.
Nutrition Facts : Calories 873, Fat 41.7, SaturatedFat 25.2, Cholesterol 212.6, Sodium 871.2, Carbohydrate 114.3, Fiber 5.2, Sugar 58.7, Protein 13.8
VERY HEALTHY OATMEAL, RHUBARB, ORANGE AND GINGER PUDDING
Spotting the Rhubarb patch in the garden whilst 'watering' the dog this morning I decided upon a unusual variant of a breakfast I make several times a week. I was especially hungry this morning but didn't want to bump up the calories as I've been pigging out on fruit scones much more than I should have for the last few days so I wanted to make it as big as possible, but harmlessly. I've also been making soda bread recently so ideas kind of gelled together. This was a really special sweet treat which just happened to fill the role of being a healthy breakfast that filled me up nicely, and kids young and old will adore it. I'm definitely doing it again. I called it a pudding because it really was like eating a delicious dessert pudding, but for breakfast!! - plus this would also be particularly nice set cold and firm and served with ice-cream or nonfat sweetened Greek-Style Yogurt (or cream?!). I imagine it would be miles better made with buttermilk but I didn't want to open any fresh cartons so I used dried milk as I don't keep or use fresh milk. This is very low in fat and calories (about 300 - 350 with quantities as listed using all the low fat and low sugar options) and is incredibly good for you as it contains lots of calcium, riboflavin, Vitamin C, minerals and a whole host of other good stuff. The fact that it tastes absolutely wonderful is a superb bonus! I expect it would re-size very easily although you might want to adjust sweetness if you did - but that's a personal taste thing anyway!
Provided by Ethan UK
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- For the topping, in an egg cup or other small pot put a medium size teaspoon of marmalade. Add enough Boiling water (not much!) to soften to a thick paste.
- Measure the Oatmeal into pan. ('Porridge Oats' here in the UK). Personally I find 'quick oats' a real disappointment as I like the texture of the rolled oats, but if you must -- :).
- Add ground ginger, vanilla flavouring (and caraway seeds if using them).
- Add dried milk if using it - or fresh milk/ buttermilk plus water to make total 1 1/2 cups (345ml) of liquids.
- Either squish a quarter of an orange, including pulp (but not rind or pips!) into the pan or add the orange juice.
- Bring to a gentle boil on a moderate heat and reduce heat to simmer once boiling point reached, stirring occasionally.
- Once it has thickened (to personal taste) almost to the point of being ready to eat (about 2 or 3 minutes), if using it, add the wheat bran. Please bear in mind the bran will soak up quite a bit of water and thicken the mixture. I just added it because I like a chewier texture and the 'seriously good for you, wholesome' flavour, but absolutely a matter of personal taste!
- Whether adding bran or not, when nearly thick enough, add the rhubarb and about 3 teaspoons Splenda or sugar. Canned rhubarb is fine - probably better actually. I can buy unsweetened canned rhubarb but if using sweetened rhubarb then you'll probably want to decrease the total sugar a bit.
- Add the Cream of Tartar and gently stir it in well.
- Add the good 1/2 tsp or so of baking soda and immediately stir it in gently but very quickly - it rises a lot immediately.
- Increase the heat a bit, stirring continuously to mix well. Bring to desired thickness stirring as necessary then pour into serving bowl.
- Top with the yoghurt. Sprinkle a couple of teaspoons of artificial sweetener / sugar across the top. (I expect brown sugar would be especially nice!) I sprinkled a bit more ground ginger across the top as well as I really like ginger! Pour the prepared marmalade sauce across the yoghurt.
- SERVE AND DEVOUR!
- A passing thought about a slight oversight of mine -- I weighed the uncooked rhubarb to be 70g and forgot to weigh it once cooked and before adding it. The 130g cooked rhubarb is a guess - but the volume measure (about 3 tablespoons) was about what the 70g uncooked rhubarb became after cooking.
- VARIATIONS:.
- A couple of delicious ideas that I've not tried yet but probably will --.
- A baked dessert could be made by preparing with either rhubarb, large chunks of drained canned peach slices/pineapple, large chunks of peeled apple and/or sultanas into a suitable baking dish with perhaps 1/2 cup of flour (wholemeal would probably be really good for this) plus a bit more sweetness, baking in a medium oven for 1/2 to 3/4 hour or so. Also you could change the vanilla for almond essence (but surely not with rhubarb!) Then either eating, topped with toasted oats or chopped nuts and brown sugar (and maybe fine-chopped candied ginger, or maybe a couple of tablespoons orange marmalade / canned peach slices pulped though your fingers, a pineapple ring or whatever depending on what's in the middle). Served warm with custard and maybe strawberry/apricot jam/preserve, or set firm and cold with ice-cream or sweetened greek-style (nonfat) yoghurt.
- Or the baked dessert could be left to cool somewhat and then topped with (maybe a layer of strawberry/apricot jam/preserve, then) a nice vanilla egg-custard, left to set, then topped as before with toasted oats, candied ginger or whatever.
- With acknowledgments to Toni Gifford's excellent Ginger Peach Oatmeal #112474 which I spotted the other day which must have been there at the back of my mind for the idea about peaches!
- Just ideas running wild through my head!
- Do enjoy eating, and maybe playing with this recipe! :).
Nutrition Facts : Calories 342.7, Fat 4.3, SaturatedFat 0.8, Cholesterol 2.1, Sodium 711.6, Carbohydrate 63.4, Fiber 9.7, Sugar 16.1, Protein 15.2
ORANGE PUDDING
Steps:
- Bring the orange or tangerine juice to the boil with the sugar. Dissolve the cornstarch in 1 cup water and pour it into the simmering juice, stirring vigorously. Continue to stir, in one direction only, until the mixture thickens, then cook over a low heat for about 15 minutes.
- Peel the oranges, taking care to remove all the white pith. Cut each orange into thick slices and each slice into 4 pieces. Remove the pips.
- Let the orange mixture cool and pour into a glass serving bowl. Stir in the pieces of orange, cover with plastic wrap, and chill in the refrigerator for a few hours.
- Sprinkle the pomegranate seeds over the pudding and serve with whipped cream.
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- 2 Into a bowl, sift flour and ground ginger. Stir in sugar, almonds, orange zest and half of the crystallised ginger.
- 3 In a bowl, combine spread, vanilla, milk and egg with 1 tablespoon of the maple syrup. Whisk into dry ingredients until smooth. Pour batter into prepared dish and level surface with a knife.
- 4 Into a jug, pour orange juice then top up with water to make 300ml. Stir in remaining maple syrup. Carefully pour mixture over pudding.
ORANGE AND STEM GINGER PUDDING | RECIPES MADE EASY
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4.6/5 (10)Total Time 1 hr 45 minsCategory DessertCalories 498 per serving
- Chop 1 piece of stem ginger. Place 1 tbsp of the syrup from the jar in the bottom of a lightly greased 900ml (2pt) pudding basin.
- Prepare the sauce just before ready to serve. Beat the 50g (2oz)each butter and sugar together in a saucepan until combined.
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- Prepare the pudding basin. Combine the golden syrup and the ginger syrup in a small bowl, then spoon into the basin. Starting at the base and working your way up the sides, use the orange slices to line the inside of the bowl (discard any pips). Chill.
- Place an upturned saucer on the base of a large, deep pan, and quarter fill the pan with hot water. Cover and bring to a simmer.
- Meanwhile, if you don’t have a snap-on lid for the basin, prepare the covering. Fold the greased disc of baking paper, greased side down, so it has a 3cm crease in the centre. Turn by 90 degrees and fold again, to create a cross. Repeat with the 27cm foil disc.
- Make the sponge. Put the butter and sugar into a mixing bowl and beat with an electric mixer until creamy. Beat in the eggs, a little at a time, adding 1 tablespoon of the flour with each of the last 3 additions.
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