Orange-ginger-sponge-pudding

Orange and ginger syrup sponge puddings

These zingy desserts with sticky golden syrup are perfect sweet comfort food

By , 02 October 2019

(2 votes)

Orange and ginger syrup sponge puddings
  • 50 Mins

  • Serves: 6

Nutritional Info
Each 149g serving contains
  • Energy

    1496KJ

    358KCAL

    18%
  • Fat

    14.9g

    med

    21%
  • Saturates

    5.5g

    med

    28%
  • Sugars

    23.8g

    med

    26%
  • Salt

    0.89g

    med

    15%
of your reference intake.
Typical energy values per 100g: 1004kJ/240kcal.
Ingredients
  • 75g Asda Best for Baking Cakes, plus extra to grease
  • 170g tub Asda Authentic Greek Yogurt
  • 120g golden syrup
  • 2 large eggs
  • 1 large orange, zested and flesh sliced
  • ½tsp ground ginger
  • 175g self-raising flour
  • 1tsp baking powder
  • 3tbsp Asda Ginger Preserve
  • 4tbsp single cream, to serve (optional)
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Grease 6 individual pudding moulds, line each base with a disc of baking paper, then put in a deep roasting tin. Fill the kettle and bring to the boil.

  • Beat the Best for Baking Cakes, yogurt, 80g of the syrup, eggs, zest, ginger, flour and baking powder in a large bowl until smooth.

  • Stir the ginger preserve into the remaining syrup and spoon into the moulds; top with an orange slice.

  • Divide the batter between the moulds, leaving a 1cm gap at the top of each one. Tightly cover each pudding with foil. Pour boiling water into the tin around the moulds, until it’s 3cm up the sides.

  • Bake for 25-30 mins, until the sponges are risen and bounce back to the touch. Remove from the tin and cool for 10 mins. Run a round-bladed knife around the edge of each pudding, then turn out. Remove the paper from the tops; serve with cream (optional).