Recipe by Edgar Rodrigues, Head Chef at The Cottage Hotel in Hope Cove, Devon
8oz stem ginger in syrup
12oz self-raising flour
½ tsp cinnamon
½ tsp ginger
4 eggs, beaten
6oz soft butter
8oz brown sugar
2 tbsp treacle
To cook the pudding:
Chop the ginger in a food processor.
Sift the flour and spices into a bowl.
Add the eggs, butter, sugar and treacle. Drain the ginger (reserving the syrup), chop finely and add to the mixture. Stir well.
Pour the mixture into individual dariole moulds.
Cook in the oven for 30-40 minutes at 180°C.
To prepare the sauce and assemble the dish:
Put the ginger syrup and water in a small saucepan on a low heat and simmer for 20 minutes.
Place the puddings on plates and be generous when pouring over the ginger sauce.
Recipe by Edgar Rodrigues
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