Preparation and Cooking Time: 45 minutes
150g unsalted butter
3 tablespoons finely grated fresh ginger
300g (2 cups lightly packed) brown sugar
150g (1 cup) self raising flour
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground cardamom seed
¼ teaspoon ground cloves
Good quality vanilla ice-cream, to serve
- Preheat oven to 180°C (160°C fan-forced). Lightly grease a medium soufflé or casserole dish.
- Melt butter in a medium saucepan. Remove from the heat and add ginger and HALF the brown sugar (150g). Stir and then add eggs, stirring well after each. Lightly mix in the flour and spices until just combined. Pour into prepared dish, evenly sprinkle over remaining HALF of the brown sugar and gently pour over 1 cup of boiling water. Do not be alarmed if the pudding looks a little odd, in the oven the water and brown sugar will combine to magically form a sauce under the pudding.
- Cover the pudding loosely with a large piece of foil and bake for 35 minutes. Remove foil and bake for another 5 minutes until golden.
- Serve hot with vanilla ice-cream or cream.