Name: Ginger and Marmalade Pudding Cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 1 cup (150 g) unbleached all-purpose flour; 1 tsp baking powder; 2 tsp ground ginger; 6 tbsp (85 g) unsalted butter, softened; 1/3 cup (70 g) sugar; 2 eggs; 1/4 cup (60 ml) milk; 1 cup (250 ml) water; 2/3 cup (150 ml) marmalade; 2 tsp (10 ml) fresh ginger, grated

Preparation

- With the rack in the centre position, preheat the oven to 350ºF (180ºC). Butter six ½-cup (125 ml) capacity ramekins.
- In a bowl, sift together the flour, baking powder and ground ginger.
- In another bowl, cream the butter and sugar with an electric mixer. Add the eggs and beat until smooth. With a wooden spoon, stir in flour mixture alternately with the milk. Spoon into the ramekins.
- Wrap each ramekin with aluminum foil. Place in a baking dish. Pour very hot water into the baking dish until it reaches halfway up the ramekins. Bake for about 25 minutes or until a toothpick inserted in the centre of a cake comes out clean.
- Meanwhile, in a small saucepan, bring the water, marmalade and grated ginger to a boil. Reduce by one third.
- Remove the foil from the ramekins. Unmould the puddings onto plates while still warm. When ready to serve, drizzle the pudding cakes with hot syrup.

Ginger and Marmalade Pudding Cake

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Ingredients

Preparation

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