Sticky Coffee and Ginger Pudding Recipe

Sticky Coffee and Ginger Pudding Recipe

This coffee-capped feather-light sponge is made with breadcrumbs and ground almonds. Serve with creamy custard or scoops of vanilla ice cream.

Ingredients : (Serves 4)

30 ml/2 tablespoons soft light brown sugar

25 g/1 oz/2 tablespoons preserved stem ginger, chopped, plus 75 ml/5 tablespoons ginger syrup

30 ml/2 tablespoons milk-flavored ground coffee

115 g/4 oz/ generous cup caster (superfine) sugar

3 eggs, separated

25 g/1 oz/ cup plain (all-purpose) flour

5 ml/1 teaspoon ground ginger

65 g/2 oz/generous 1 cup fresh white breadcrumbs

25 g/1 oz/ cup ground almonds

Method :

Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 750 ml/1 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/1 pint loaf tin (pan) and served thickly sliced.

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