Lemon and stem ginger puddings

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I like making these little individual lemon and stem ginger puddings. Lemon and ginger is a great combination. These individual puddings are great on their own or served with custard or vanilla ice cream.

Ingredients for lemon and stem ginger puddings

115 grams soft unsalted butter

115 grams golden caster sugar

175 grams self-raising flour

85 grams stem ginger pieces chopped

2 teaspoons ginger powder

2 lemons

2 eggs beaten

1 tablespoon ginger syrup from the stem ginger jar

2 tablespoon golden syrup

3-4 tablespoons milk

Method for lemon and stem ginger puddings

Pre-heat oven to 160 Celsius

Grease, with butter, 8 individual metal pudding basins

Zest the lemons and put the zest to one side. Peel the lemons removing the pith.

Cut ONE of the lemons into 8 sound slices and put to the side

Squeeze juice of the other lemon and put to the side

Put the ginger syrup, golden syrup and a tablespoon of the lemon juice in a small bowl and mix

Divide the mixture between the pudding basins and put a lemon slice on top of the syrup mixture

Put the basins to the side while you make the pudding batter

Cream the butter and sugar and then add the eggs one at a time mixing well

Add the flour, lemon zest, stem ginger pieces and the lemon juice and mix. If the mixture is too thick you can add some milk or a bit of water to loosen it.

Divide the lemon and stem ginger puddings mixture between the pudding basins, level with a knife or spoon.

Put the baking tins on an oven tray and bake for about 25-30 minutes or until slightly golden brown on top.

Test with a toothpick and if it comes out clean it is ready

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