115 g/4 oz/ generous ½ cup caster
3 eggs, separated
25 g/1 oz/¼ cup plain (all-purpose) flour
5 ml/1 teaspoon ground ginger
65 g/2½ oz/generous 1 cup fresh white
25 g/1 oz/¼ cup ground almonds
Preheat the oven to 180C/350F/Gas 4.
Grease and line the base of a 750 ml/1¼ pint/3 cup ovenproof bowl, then
sprinkle in the sugar and chopped stem ginger. Put the ground coffee in
a small bowl. Heat the ginger syrup until almost boiling; pour into the
coffee. Stir well and leave for 4 minutes. Pour through a fine sieve
into the ovenproof bowl.
Beat half the sugar with the egg yolks
until light and fluffy. Sift the flour and ground ginger together and
fold into the egg yolk mixture with the breadcrumbs and ground almonds.
Whisk the egg whites until stiff, then gradually whisk in the remaining
caster sugar. Fold into the mixture, in two batches. Spoon into the
pudding basin and smooth the top.
Cover the basin with a piece of pleated
greased baking parchment and secure with string. bake for 40 minutes, or
until the sponge is firm to the touch. Turn out and serve immediately.
Cook's Tip: This pudding can also
be baked in a 900 ml/1½ pint loaf tin (pan) and served thickly sliced.