Steamed Ginger and Dark Chocolate Sponge

AuthorBobCategoryDifficultyBeginner

Steamed Ginger and Dark Chocolate Sponge - A deliciously light ginger sponge oozing with dark chocolate - delicious served with Vanilla Fresh Cream.

ginger and chocolate pudding

Yields8 Servings
Prep Time25 minsCook Time1 hrTotal Time1 hr 25 mins

 100 g Caster Sugar
 100 g Margarine
 2 Eggs
 200 g Self Raising Flour
 1 tsp Ground Ginger
 3 tbsp Milk
 1 tsp Vanilla Essence
 150 g Dark Cooking Chocolate

1

Prepare a 6" pudding basin by greasing the sides and dusting with flour.

2

In a machine bowl, whip the margarine and sugar together until light and creamy.

3

Add the eggs, one at a time and whisk until consolidated.

4

Add the flour, ground ginger, milk and vanilla essence and blend on a slow speed for 5 minutes.

5

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.

6

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.

7

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.

Nutrition Facts

Serving Size 80g

Servings 8

Ingredients

 100 g Caster Sugar
 100 g Margarine
 2 Eggs
 200 g Self Raising Flour
 1 tsp Ground Ginger
 3 tbsp Milk
 1 tsp Vanilla Essence
 150 g Dark Cooking Chocolate

Directions

1

Prepare a 6" pudding basin by greasing the sides and dusting with flour.

2

In a machine bowl, whip the margarine and sugar together until light and creamy.

3

Add the eggs, one at a time and whisk until consolidated.

4

Add the flour, ground ginger, milk and vanilla essence and blend on a slow speed for 5 minutes.

5

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.

6

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.

7

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.

Steamed Ginger and Dark Chocolate Sponge

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