A great recipe for ginger and marmalade pudding. The hint of ginger really makes this sponge pudding something extra special for dessert.
Healthy, nutritious and tempting meals aren’t just important for kids – everyone needs to eat well to stay healthy, not least older people. Sunrise Senior Living, who manage care homes around the UK, are opening their doors to the public this week with Taste of Sunrise, and inviting us in to meet their chefs, taste their food and take home a free booklet containing 10 recipes.
Six out of the ten recipes are vegetarian – which is a great ratio for a non-veggie book! I opted to make this ginger and marmalade sponge pudding to share with you because Miss R was at home and wanted to get baking – and we didn’t have anything planned for dessert that day. I wasn’t sure how the ginger taste would go down but of course they loved it – is it essentially a cake after all and if my kids love anything it’s cake!
Here’s how to make ginger and marmalade pudding:
Ginger and marmalade pudding
- 85 g margarine
- 85 g caster sugar
- 2 medium eggs
- 85 g self raising flour
- 9 g chopped stem ginger
- 85 g orange marmalade
- Drop of vanilla essence
Place the margarine and sugar in a mixer. Whisk to combine. Scrape down the bowl.
Add the eggs one at a time while slowly whisking. Whisk in the vanilla.
Slowly add the flour until incorporated.
Add the ginger, then mix on high for two minutes.
Line a pudding bowl with parchment paper.
Bake at 160°C (fan)/180°C/gas mark 5 for 45 minutes. Remove from the oven and set aside.
Heat the marmalade in a saucepan while whisking.
Remove the sponge from the bowl. Pour warm marmalade over the sponge.
Let the sponge cool before slicing and serving.
Disclaimer: this post was produced in collaboration with Sunrise Senior Living