Stem Ginger Pudding With Sticky Orange Sauce

This is what we Brits call a 'nursery pudding' - a stick-to-your-ribs pudding with the warmth of ginger and a lovely sticky sauce. A real winter warmer!

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• For the sponge pudding

• 6  ounces unsalted butter, soft
• 2  eggs, beaten
• 6  ounces  condensed milk
• 8  ounces self-raising flour
• 3  ounces  stem  ginger in syrup, finely chopped
• 1⁄2 teaspoon baking powder

• For the sauce

• 4  ounces icing sugar (powdered sugar)
• 7  fluid ounces water
• 2  tablespoons  stem ginger syrup
• 2  tablespoons  shredless marmalade
• 2  oranges, juice and zest of

Directions

1. Preheat oven to 350f/Gas Mark 4.
2. Place all the sponge pudding ingredients EXCEPT the stem ginger in a bowl and whisk till smooth and pale.
3. Fold in the chopped stem ginger and pour mixture into a 2 1/2 pint ovenproof pudding bowl, then place the bowl in a roasting tray and fill with boiling water until 2/3 up the side of the pudding bowl. Bake for 45 minutes or until firm.
4. To make the sauce, place all the ingredients EXCEPT the orange zest in a pan and boil for 5-10 minutes or until the mixture has reduced and is slightly thickened. Remove from heat and stir in orange zest.
5. Remove pudding from oven, cut into slices and serve hot with the orange syrup poured over.