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Method of
Preparation:
Lightly brush a 2 liter capacity heatproof pudding basin with
melted butter or oil. Brush a large sheet of foil with melted butter
or oil. Lay a sheet of baking paper over the greased side of the oil
. Pleat them along the centre. Sprinkle the chopped ginger over the
bottom of the basin.
Sift the flour, bicarbonate of soda ground ginger and mixed spice
into a large bowl, add the chopped butter and with your finger tips
rub in the butter until it is fine and crumbly, make a well in the
centre of the mixture and add the beaten egg, milk all at once, stir
well until the mixture is well combined, be careful not to over
beat.
Pour the mixture into the prepared basin. Cover with the greased
foil and paper, foil side up.
Place the basin in a large deep pan, carefully pour boiling water
down the side of the pan to come halfway up the side of the basin,
bring to the boil then reduce the heat lightly. Cover the pan and
simmer for two hours and 30 mins, or until a skewer inserted into
the centre of the pudding comes out clean. Add more boiling water to
the pan as necessary, do not let it boil dry, remove the pudding
basin from the water and remove the coverings, leave the pudding in
the basin for five minutes before turning it out into a large
serving plate, Serve hot with Tea Sauce.
For Tea Sauce
Boil Milk and
add all the above mentioned ingredients, cook for around 10 mins ,
strain the mixture with tea strainer.
Mix the cornflower with 3tb. Spoon water stir well and add the
mixture to the sauce, stir well and serve with pudding.
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