Christmas meringue pies
Whip up these mini meringue pies for a buffet. To make one large tart instead, simply use a 20cm tart tin and follow the same method
Jamaican ginger sponge pudding
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 8
Skip to ingredients
- 150g frozen unsalted butterplus extra at room temperature for the basin
- 120g self-raising flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 120g fresh breadcrumbs
- 1½ tsp ground ginger
- ½ tsp ground allspice
- 1 tsp ground cinnamon
- 150g stem gingerin syrup, finely chopped, syrup reserved for the sauce
- 2 large eggslightly beaten
- 100g light brown soft sugar
- 250g black treacle
- 100ml milk
- extra-thick double creamor vanilla ice cream, to serve
For the sauce
- 120ml syrup from a 350g jar stem ginger
- 70ml spiced rum
- 30g salted butter
- 4 tbsp double cream
Nutrition: Per serving
- kcal618
- fat29g
- saturates17g
- carbs77g
- sugars58g
- fibre2g
- protein6g
- salt1.2g
Method
step 1
Butter a 1.2-litre pudding basin, then press a disc of baking parchment into the base. Heat 4cm water in a heavy-based pan and add a trivet or upturned bowl or saucer to the base.
step 2
Sieve the flour, baking powder and bicarb into a large bowl. Add the breadcrumbs, ginger, allspice, cinnamon and ½ tsp fine salt and stir everything together. Wrap the end of the frozen butter in foil and, holding it by the foil end, coarsely grate the butter into the dry ingredients. Unwrap and discard the foil to grate the last piece. Fold everything together so the butter is evenly distributed. Mix in the stem ginger, eggs, treacle, sugar and milk. Spoon into the pudding basin, leaving a small gap for the sponge to rise, and cover with a disc of parchment. Seal the pudding basin with a tight-fitting lid or a double layer of foil, sealed tightly around the basin and tied with cook’s string. Set on top of the trivet, cover with a lid and steam for 3 hrs, topping up with water so it doesn’t boil dry.
step 3
Pour the syrup into a shallow frying pan, bring to the boil and cook until the syrup is turning a deep golden brown. Quickly whisk in the rum and butter, then whisk in the cream and bubble for 2 mins. Gently tip the sponge pudding out of its basin and onto a serving plate. Pour over the rum sauce and serve with thick cream or vanilla ice cream, if you like.
