Ginger and Marmalade Pudding Cake

Name: Ginger and Marmalade Pudding Cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 6 tablespoons (90 ml) butter; 1/3 cup (75 ml) sugar; 2 eggs; 1 cup (250 ml) all-purpose flour; 1 teaspoon (5 ml) baking powder; 2 teaspoons (10 ml) ground ginger; 1/4 cup (60 ml) milk; 1/3 cup (75 ml) orange marmalade; 1 teaspoon (5 ml) grated fresh ginger; 1/2 cup (125 ml) water

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Preparation 25 MIN

Cooking 25 MIN
Servings 6

Ingredients
Preparation

Ingredients

6 tablespoons (90 ml) butter
1/3 cup (75 ml) sugar
2 eggs
1 cup (250 ml) all-purpose flour
1 teaspoon (5 ml) baking powder
2 teaspoons (10 ml) ground ginger
1/4 cup (60 ml) milk
1/3 cup (75 ml) orange marmalade
1 teaspoon (5 ml) grated fresh ginger
1/2 cup (125 ml) water

Preparation

Preheat the oven to 180 ºC (350 ºF). Butter six 125 ml (1/2 cup) capacity ramekins.
In a bowl, cream the butter and sugar with an electric mixer. Add the eggs and beat until smooth.
In another bowl, sift together the flour, baking powder and ground ginger. With a wooden spoon, stir in the previous mixture alternately with the milk.
Spoon into the ramekins. Wrap each ramekin with aluminum foil. Place in a water bath, which is to say in a baking dish containing very hot water halfway up the ramekins. Bake for about 20 minutes.
In a saucepan, bring the marmalade, grated ginger and water to a boil. Reduce by one third.
Remove the ramekin foils and unmould the pudding while still warm.
Drizzle with the hot syrup before serving.

Ginger and Marmalade Pudding Cake

Ingredients

Preparation

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