Steamed Ginger and Dark Chocolate Sponge - A deliciously light ginger sponge oozing with dark chocolate - delicious served with Vanilla Fresh Cream.
Prepare a 6" pudding basin by greasing the sides and dusting with flour.
In a machine bowl, whip the margarine and sugar together until light and creamy.
Add the eggs, one at a time and whisk until consolidated.
Add the flour, ground ginger, milk and vanilla essence and blend on a slow speed for 5 minutes.
Place half the mixture into the pudding basin. Make a well in the centre of the mixture. Place the pieces of broken up chocolate into the well of the mixture. Now add the remaining mixture to cover all the chocolate.
Using greaseproof paper or foil, cover the pudding and steam for 60 minutes.
*** Calculate when to start steaming as this pudding requires immediate serving, so as when cut, the chocolate is still in a liquid form.
When cooked, allow the pudding basin to stand on a wired tray for 5 minutes. Remove the cover and ease the pudding away from the edges of the bowl using a palette knife. Place a plate, the wrong way up, on top of the pudding and turn it over. Carefully ease the basin off the pudding.
Serving Size 80g
Servings 8
Ingredients
Directions
Prepare a 6" pudding basin by greasing the sides and dusting with flour.
In a machine bowl, whip the margarine and sugar together until light and creamy.
Add the eggs, one at a time and whisk until consolidated.
Add the flour, ground ginger, milk and vanilla essence and blend on a slow speed for 5 minutes.
Place half the mixture into the pudding basin. Make a well in the centre of the mixture. Place the pieces of broken up chocolate into the well of the mixture. Now add the remaining mixture to cover all the chocolate.
Using greaseproof paper or foil, cover the pudding and steam for 60 minutes.
*** Calculate when to start steaming as this pudding requires immediate serving, so as when cut, the chocolate is still in a liquid form.
When cooked, allow the pudding basin to stand on a wired tray for 5 minutes. Remove the cover and ease the pudding away from the edges of the bowl using a palette knife. Place a plate, the wrong way up, on top of the pudding and turn it over. Carefully ease the basin off the pudding.