Saturday, 26 August 2017

BEST EVER SELF SAUCING STICKY GINGER PUDDING ON THE INTERNET! BAKED IN CARAMEL SAUCE WITH A HOMEMADE CUSTARD SAUCE – BETTER IT DOES NOT GET!









THE BEST YOU CAN GET! WITH REDUCED SUGAR! DO NOT BE TEMPTED TO ADD MORE SUGAR! THE CARAMEL SAUCE TOGETHER WITH CUSTARD ALL BALANCE EACH OTHER OUT PERFECTLY!

YOU WILL WANT TO MAKE THIS PUDDING EVERY NIGHT IN WINTER! THIS IS THE TYPE OF PUDDING THAT MARRIES PERFECTLY WELL, AFTER A SUNDAY ROAST AND IS WHAT YOU SHOULD OR WILL FIND ON THE MENU OF ANY GOOD HOTEL, RESTAURANT, PUB OR BISTRO.


Total Calories: 3,959      Total Weight: 2.209 kg      Servings: 5     Calories per Serving: 792








One of my Top Favorite Desserts – You won’t be sorry! – That I promise!


Sticky Ginger Pudding in Caramel Sauce Served with Dessert Cream.










This is what your custard sauce will look like using plain cornflour with 4 egg yolks – If you would like your custard sauce to have more of a yellow tint to it, then use half custard powder to cornflour using same measures.

STEP 1 – Homemade Custard Sauce
Total Calories: 1,383              Total Weight: 1 kg
Notes:
For a lighter or thinner pouring custard sauce, use 3 tbsp (24 g) cornflour – All measures are leveled off with the back of a knife, loosely scooped up and not compressed.
For a slightly thicker pouring custard – use 4 tbsp as I have done below, which is what I prefer.
If you would like to substitute cornflour for All Purpose of cake flour, use (7.5 ml) 14 g for every 8 grams of cornflour – Cornflour is lower in calories to cake or all purpose flour.
If you would like your custard to appear more yellow in colour, you may experiment by substituting part custard powder for cornflour or using 16 g cornflour to 16 g custard powder which will bump up the yellow.
Using only cornflour, will give you a creamy to whitish but very pale yellow custard sauce.
Instead of an electric beater – you may use an immersion blender (stick blender) to smooth out and cream your custard.
Ingredients:
4 tbsp (32 g) cornflour – loosely packed, leveled and not compressed
1 tbsp sugar (16 g), granulated
4 large egg yolks
200ml (200 g)Cream – fluid – light whipping cream
700ml (700 g) whole milk
Method:
To your 1st microwave safe bowl, add your milk and cream and microwave on high until boiling.
Meanwhile to your 2nd microwave safe bowl: Weigh in your first 3 ingredients, in the above given order.
With beaters switched off, stir dry ingredients into egg yolks until they are thoroughly wet.
Switch on beaters and beat very well until all sugar is dissolved and mixture leaves a trail.
As soon as milk comes to the boil -whith beaters constantly running at full speed, pour in your steaming hot milk, whilst beating non stop, until all is thoroughly blended.
Quickly, before mixture cools down, place back into microwave and cook on high for 2.30 minutes.
Remove, and quickly beat again to smooth out. Quickly, before it loses heat – put back into microwave and cook at 2 minute intervals, beating inbetween or until mixture has thickened and you can taste that the flour and eggs have cooked.
Never overcook cornflour as it will begin breaking down and custard will thin out.









In this pudding I have baked my ginger pudding in the caramel sauce. You can see how it bubbles up and rises while it steams.










This is how your caramel sauce should look before adding the extra water










This is what happens to your caramel sauce after adding the extra water – You just keep stirring, vigorously until it all redissolves back into the sauce and reincorporates.










This is how it should look after stirring in the butter – like a “caramel toffee sauce.”

STEP 2 – Caramel Syrup
Total Calories: 1,161        Total Weight: 721 g
Note:
You do not need a sugar thermometer as it will get bashed by the vigorous stirring.
This is very easy to make. You just have to constantly watch it and not walk away until it is done, which takes around 10 – 15 minutes. You have to play with it. However the technique is very easy once you get the knack but if you follow my method you can’t go wrong! 
Ingredients:
180 g (213 ml) granulated sugar
310 g (310 ml) water
60 g butter (1/4 cup) or half a stick of butter
160 ml water
1 small capful caramel essence
Method:
Add sugar to heavy bottomed pot.
Measure your 160 ml water and butter. Place them close at hand.
Pour in your 310 ml water around the edges of your sugar.
Heat up on low without boiling, stirring constantly until all sugar is thoroughly dissolved.
Turn up heat and stir vigorously until you notice the colour is beginning to change and it is releasing a caramel aroma. Quickly lower the heat. Do not allow it to burn as it can burn in a flash. Continue carefully raising and lowering the heat whilst contantly stirring non stop (Increasing and lowering as necessary), until you notice it becoming a lovely rich deep golden colour – Do NOT allow it to get more than a deep golden colour or it will burn if you go beyond that point! It can burn in a flash when it gets to this stage. This is why you MUST take care!
Turn off heat or down to an extreme low and..
stirring vigorously pour in your 160 ml water. Your mixture will form some sticky toffee like clots but keep stirring vigorously until it all redissolves back into your sauce.
Toss in your chilled butter, whilst constantly stirring, vigorously and as fast as you can – until it all comes together and looks like a caramel toffee sauce.
Turn off the heat but keep warm until ready to use and lastly, stir in your caramel essence just before using.









I poured my hot caramel sauce over my pudding here and served it with a pouring dessert cream. If you would like to slightly thicken your pouring cream you may stir just a light sprinkling vanilla pudding powder into it. Wait a minute or two for it to thicken up to desired consistency.

STEP 3 – Ginger Cake Batter
Total Calories: 1,415           Total Weight: 488 g
Note:
You may add more ginger or chopped up preserved ginger pieces to taste.
Pouring your syrup over the top of pudding will give it’s surface a lovely shiny appearance.
Baking it in it’s own caramel sauce is also just as delicious – So the choice is yours 
Ingredients:
170 g (6 oz) Cake Flour
2.5 ml salt
10 ml ginger, ground powder (you may add more to taste)
5 ml cinnamon powder
2.5 ml nutmeg
3.75 ml ml baking soda (bicarbonate of soda)
114 g (82ml) maple or golden syrup
30 g (31 ml) or a quarter stick butter or a hard margarine to economise
28 g sugar (33ml brown or 27ml white) White sugar is sweeter
1 egg, (large) beaten
60 ml warm water
Method:
Sift flour, salt, spices and the bicarb together.
Dissolve syrup, margarine and sugar in microwave or on stove top.
Combine together and beat until smooth.
Alternating with water.
When mixture reaches body temperature – beat in the egg, beating very well until well incorporated.
If you are going to bake your pudding in the caramel sauce: Grease a pyrex dish or bread pan and pour in your caramel sauce, followed by your batter. Do not worry to spread it out – It will spread itself out on baking.
If you are going to be pouring your caramel sauce over your hot pudding: Grease a pyrex dish or bread pan and pour in your batter. Do not worry to spread it out – It will spread itself out on baking.
Bake in preheated oven at 180 C for 35 – 40 minutes, covered with lid or if using a bread pan, cover with another inverted bread pan.
Never open the oven door in the first 10 – 15 minutes of baking.
Cake is done when a toothpick inserted into center comes out clean (but not into the sauce on bottom) and cake pulls slightly away from sides of tin. When pressed with a finger it should feel slightly springy to the touch and spring back. It should not leave a dent when pressed with a finger.
If you are going to pour your caramel sauce over your hot pudding:Right before pudding is about to come out of oven – Heat up your caramel sauce and a soon as your hot pudding comes from oven, with a skewer or fork, quickly prick holes all over surface of pudding and pour your hot caramel sauce over, so that pudding sucks it in.
Serve hot, warm or cold with pouring cream – homemade custard or vanilla ice-cream if you wish.









Here I pricked surface of hot pud when came out of oven and poured over my hot sticky toffee caramel sauce

Enjoy! And I promise that you will! 









To your cream or custard you may add some freshly grated nutmeg too, if you wish.


Source: This is my own creation.