Ingredients
- Ginger Cake Mix 5 x 500g
- Wright’s Ginger Cake Mix (½ pack) 250g
- Sultanas (optional) 50g
- Vegetable Oil (2 tbsp) 30ml
- Water (¼pt) 140ml
- Warmed Golden Syrup (allow 1 tbsp per portion)
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Ginger Syrup Pudding
- BAKE: 5
- SERVES: 6
METHOD
METHOD: (makes 4 –6 portions)
Lightly grease a 900ml (1½pt) microwaveable pudding bowl.
Place all ingredients listed under “Pudding” into another mixing bowl and stir together well with a fork.
Pour the mixture into the greased pudding bowl, cover with cling film and make two or three small steam holes in surface.
Using the microwave, cook on full power for the time recommended using the table below as a guide*.
Remove the pudding from the microwave, leave covered to rest for 5 minutes before turning out onto a serving plate.
Pour over the warmed golden syrup and serve with freshly made custard.
MICROWAVE COOKING TIMES *
Power 800-850 Watt 700-750 Watt 600-650 Watt
Setting Full Power Full Power Full power
Time 4 minutes 41/2 minutes 51/2 minutes
*As appliances may vary, these cooking times are for guidance only.
Please consult your instruction book for more detailed information.
“I have tried your ginger cake mix and although the family liked it decided to experiment and this last week made the mix but included the zest of a lime finely grated and the juice of the lime and 2oz preserved ginger cut into small pieces. It has been a major success and some went to a coffee morning where i was asked for the recipe several times!!”
Trisha Mahgoub
Deb's Tips
This tangy pud is made in minutes and a perfect winter warming dish. Lovely for dessert after Sunday lunch. Best served hot with custard although of all the times I have made it, it was never allowed to go cold!