Stawberry and Ginger Pudding

Strawberry and Ginger Puddingtick-150x150[1]       Serves 4

  • 190g self-raising flour
  • 155g caster sugar
  • 80g butter, melted
  • 160 ml milk
  • 1 egg
  • 1 tbsp finely grated ginger
  • 250g punnet strawberries, hulled and quartered
  • 250 ml ginger beer
  • 2 tbsp honey
  1. Heat oven to 180C. Brush an ovenproof dish with melted butter.
  2. Combine the flour and 100g of the sugar in a bowl. Make a well in the centre and whisk in the egg, milk, butter and grated ginger until smooth.
  3. Stir in the strawberries until just combined.
  4. Spread over the base of the dish and sprinkle the remaining sugar over the surface.
  5. Heat the ginger beer and honey in a small saucepan until the honey dissolves.
  6. Carefully pour the ginger beer mixture all over the top.
  7. Bake for 1 hour in the oven until a skewer comes out clean.

I was really surprised how subtle the ginger taste was and how well it complimented the strawberries.

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