It’s always surprising the way this pudding makes its own sauce. Adding some chopped glacé ginger on top adds a lovely touch for those who love their ginger!
¼ cup plain flour, sifted
½ cup sugar
1 tsp ground ginger
2 eggs, separated
1 cup milk
⅓ cup lemon juice
finely grated zest of 1 lemon
2 tbsp butter, melted
4 tsp finely chopped glace ginger (optional)
- Preheat oven to 180°C. Combine flour, sugar, ginger and egg yolks. Mix in milk, lemon juice, zest and butter. Beat egg whites to stiff but not dry peaks and gently fold into mixture.
- If using glacé ginger, sprinkle it over the base of a 23cm square baking dish (or for individual puddings into 4-6 small ramekins or cups). Spread batter in dish and place the dish in a larger baking dish or roasting pan. Fill outer pan with hot water to come halfway up the sides of the pudding dish. Place in oven and bake until risen and spongy, 45 minutes. Individual ramekins will take 5-10 minutes less. Lift puddings out on to small plates, taking care not to burn yourself when removing them from the water bath.