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Ginger & Strawberry Pudding
This recipe is courtesy of @ansadler on Instagram.
“I loved this recipe! It was like eating warm scones with jam and cream! We served it warm with cold cream. Delicious!”
Ingredients
- 190g Self Raising Flour
- 150g Caster Sugar
- 80g melted Butter
- 160ml Milk
- 1 egg
- 250g fresh Strawberries – washed and sliced
- 1 cup Bundaberg Ginger Beer
- 2 tbs Honey
Serves 6
Let's Bake!
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Step 1
Preheat your oven to 180 degrees Celsius.
Add the flour and 100g of caster sugar to a mixing bowl. Whisk the dry mix to remove any lumps. Now add in your melted butter, milk and egg and whisk until the batter is smooth.
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Step 2
Add your sliced strawberries and stir in lightly, don’t over stir as you will break the strawberries up. Pour your completed batter into a oven safe pudding dish, big enough to hold 6-8 cups capacity.
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Step 3
Heat the ginger beer and honey in a small saucepan over a gentle heat until you can see the honey combine with the liquid.
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Step 4
Sprinkle the left over 50g of sugar over the top of the prepared batter. Gently and slowly, pour the warmed ginger beer mixture over the top.
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Step 5
Bake in your 180 degrees Celsius oven for around 50 minutes or until it passes a skewer test (insert a skewer and it should remove cleanly).
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Step 6
Serve warm with cold pouring cream. Such a yummy warm desert!