Baked Ginger Pudding Recipe
A reassuringly large, sticky pud this, best eaten warm on the day it’s made. Not that you’d need any excuse . . .
- 2 x 200 g packets Bakers Ginger Nuts
- 65 ml preserved ginger, finely chopped
- 750 ml cream
- 45 ml Demerara sugar
Break the ginger biscuits into coarse pieces and place in a greased oven-safe pie dish. Sprinkle with the preserved ginger pieces and pour the cream over. Bake in the oven pre-heated to 180º C for 20 minutes. Sprinkle with the Demerara sugar and serve warm with vanilla ice cream.
Get more recipes here: http://www.ilovecooking.co.za/recipes/39/654/desserts_confectionery_39/baked-ginger-pudding
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