Orange and ginger syrup sponge puddings
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- 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)
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).