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32
Method:
1 L
ightly grease 2 x 200ml ramekins.
2 Slice the stem ginger thinly and put into the bottom of the
ramekins, then spoon 1 tbsp stem ginger syrup into each
r
amekin to cover the base.
3 I
n a mixing bowl, cream together the butter and sugar until
light and fluffy. Gradually beat in the egg, then stir in the
vanilla extract.
4 Sieve in the flour, ginger and salt and fold in the flour with a
metal tablespoon. Stir in the mashed banana.
5 Spoon the creamed mixture into each ramekin and level the
tops. Cover tightly with pieces of greased foil.
6 Put the ramekins in the Rear Container.
7 Position the Dividing Wall in the Front Container then prepare
the sauce: Put the butter, sugar and golden syrup in the Small
Pot and place in one compartment. Cover both Containers
with the Lids.
8 Set time for puddings using the sauce preset (30 minutes) and
adjust to 35 minutes. Set the time for the sauce using the
sauce preset (30 minutes) and press the Start/Pause Button.
9 When ready remove the ramekins from the Rear Container
using oven gloves and run a knife around the ramekin edge to
loosen the puddings. Then put a side plate over the top of
each pudding and invert. Put the plate on the work surface
and very carefully remove the ramekin.
10
Stir the sauce thoroughly and spoon over each pudding. Serve
warm with ice cream or custard.
Ingredients:
• 1
piece stem ginger in syrup, plus 2
tbsp syrup from the jar
• 35g softened unsalted butter, plus
extra for greasing
• 35g light muscovado sugar
• 1 medium egg, beaten
• ¼ tsp vanilla extract
• 35g self-raising flour
• ¼ level tsp ground ginger
• Pinch salt
• 80g ripe banana, mashed
• 1½ tbsp golden syrup
Sauce:
• 10g unsalted butter
• 10g light muscovado sugar
• 1½ tbsp golden syrup
To Serve:
• Vanilla ice cream or custard
Preparation time: 25 minutes
C
ooking time: 35 minutes
S
erves: 2
Ginger and Banana Sponge Pudding with Sticky Toffee Sauce
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 32
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