{"id":75,"date":"2012-11-10T04:13:33","date_gmt":"2012-11-10T04:13:33","guid":{"rendered":"http:\/\/markylon.co.uk\/blog\/?p=75"},"modified":"2012-11-10T11:01:27","modified_gmt":"2012-11-10T11:01:27","slug":"steamed-ginger-sponge-with-ginger-sauce","status":"publish","type":"post","link":"https:\/\/markylon.co.uk\/blog\/steamed-ginger-sponge-with-ginger-sauce\/","title":{"rendered":"Steamed Ginger Sponge with Ginger Sauce"},"content":{"rendered":"<p>Delicious warming pudding.<br \/>\n<em>Serves 4<\/em><\/p>\n<p><strong>For the pudding<\/strong>:<\/p>\n<p>4oz Butter<br \/>\n4oz Caster Sugar<br \/>\n2 Eggs<br \/>\n6oz Self Raising Flour<br \/>\n2oz Stem Ginger finely chopped<br \/>\n3 Tblspn Golden Syrup<br \/>\n<strong><br \/>\nFor the Ginger Sauce:<\/strong><\/p>\n<p>1\/2 Pint Full Cream Milk<br \/>\n1 Tblspn Fresh Ginger Grated<br \/>\n1oz Butter<br \/>\n1oz Plain Flour<br \/>\n2oz Caster Sugar<\/p>\n<p>Butter a 1 and a half pint Pudding Basin.<br \/>\nCream together the butter and sugar until pale and fluffy.<br \/>\nBeat in the eggs, adding one spoon of the flour with each egg.<br \/>\nFold in the remaining flour and the chopped stem ginger.<br \/>\nSpoon in the syrup into the bottom of the basin, then the pudding mixture on top. Smooth the top.<br \/>\nCover with a layer of greaseproof paper and tin foil and steam for 1 to 1 and a half hours.<\/p>\n<p>While the pudding is steaming, make the sauce. Bring the milk gently to the boil with the grated ginger. Let the milk stand for at least 30 minutes to infuse, and then strain off the milk.<br \/>\nMelt the butter slowly and stir in the flour; cook gently for 2\u20133 minutes then add the milk gradually, stirring all the time.<br \/>\nBring the sauce to the boil and simmer for at least 5 minutes, and stirring constantly. Add the sugar and stir until dissolved.<\/p>\n<p>Turn the pudding out and serve with the sauce.<\/p>\n<p><em>Thanks to my Mum for this family recipe.<\/em><\/p>\n<p><a href=\"http:\/\/giffgaff.com\/orders\/affiliate\/markylon\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/giffgaff.com\/banner\/07_468x60.png\" width=\"468\" height=\"60\" border=0 alt=\"Get a free giffgaff Sim\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Delicious warming pudding. Serves 4 For the pudding: 4oz Butter 4oz Caster Sugar 2 Eggs 6oz Self Raising Flour 2oz Stem Ginger finely chopped 3 Tblspn Golden Syrup For the Ginger Sauce: 1\/2 Pint Full Cream Milk 1 Tblspn Fresh Ginger Grated 1oz Butter 1oz Plain Flour 2oz Caster Sugar Butter a 1 and a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-75","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/posts\/75","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=75"}],"version-history":[{"count":11,"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/posts\/75\/revisions"}],"predecessor-version":[{"id":84,"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/posts\/75\/revisions\/84"}],"wp:attachment":[{"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=75"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=75"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=75"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}