Cranberry Ginger Pudding
- Reviews 1
Ready In: 1 hr 25 mins
Serves: 6-8
Ingredients
- 5 ounces butter
- 5 ounces caster sugar
- 3 eggs
- 8 ounces self raising flour
- 2 ounces preserved gingerroot, finely chopped
- 1 orange, juice and zest of
- 1 teaspoon ground ginger
- 6 ounces fresh cranberries
- 3 ounces dried cranberries
Directions
- Heat the oven to 350°F.
- Line a 9inch tin with baking parchment.
- Cream together the butter, sugar and beat in the eggs one by one.
- Fold in the flour and the ground ginger.
- Stir in the chopped stem ginger, the orange zest and juice, the fresh and dried cranberries.
- Turn into the tin and bake for 35-50 minutes until an inserted skewer comes out clean.
- Serve hot or cold (or make in advance and reheat).
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