Ginger Marmalade Steamed Sponge

Course : Desserts
Serves: 1
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6 ounces ginger preserve
6 ounces butter -- softened
6 ounces caster sugar
3 Medium eggs
1 medium grated rind of 1 lemon
6 ounces self-rising flour
1 Pint hot fresh custard or 3/4pt single crema -- to serve

Preparation / Directions:

Spoon the ginger preserve into the bottom of a 2pt. buttered pudding basin. Cream together the butter and sugar until the mixture is pale and fluffy, then gradually whisk in the eggs and the lemon rind. Fold in the flour. Spoon the mixture over the ginger preserve. Cover the pudding basin with a layer of pleated greaseproof paper, followed by a layer of foil, in both cases using enough to overlap the edge of the basin by several inches. Tie the greaseproof paper and foil firmly around the rim with string. Steam the pudding for 2 hrs (make sure that you don't forget to top the up with boiling water from time to time. Turn the pudding out onto a warmed serving plate and serve with custard or crea


Nutritional Information:

2018 Calories (kcal); 153g Total Fat; (67% calories from fat); 35g Protein; 128g Carbohydrate; 934mg Cholesterol; 3732mg Sodium

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