Tim Bouget's Ginger Pudding

This recipe is great all year round, we serve it with butterscotch sauce and lemon ice cream in the summer and clotted cream in the winter.

6 portions

75g grated ginger
150ml golden syrup
150ml vegetable oil
150g brown sugar
160g flour
1 tsp cinnamom
2 cloves ground
1 tsp white pepper
150ml water
2 large eggs
1 tsp bi carbonate of soda

Method
Set your oven to 175 oc
Add syrup, sugar and oil together and warm slightly over a bainmarie
Combine the flour and spices and set aside
Bring water to boil and pour over the bi carbonate of soda and add gradually add to the syrup mix
Mix in the grated ginger
Add the flour gradually and then slowly whisk in the eggs until the mix is smooth
Pour into buttered mould and bake in oven for 30 minutes


(C) Tim Bouget of ODE restuarant in Devon - www.odetruefood.co.uk