I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Saturday, 18 June 2016

Sticky Stem Ginger Pudding with Butterscotch Sauce.



Sticky Stem Ginger Pudding with Butterscotch Sauce.

A delicious, spicy and warming pudding. You can definitely taste the ginger but it's not overpowering. The butterscotch sauce is deliciously rich and creamy if a little calorific.

Equipment:
23cm springform cake tin, lined with baking paper.

Preparation:
In a heatproof bowl, put in, 
-100g chopped stem ginger,
-180ml boiling water,
-1tsp bicarbonate of soda.
Stir well and leave aside.

   The sponge.
Use an electric mixer, beat, 
-100g butter,
-200g self raising flour,
-3 eggs,
-100g caster sugar,
-1tsp ground ginger.
Best well to combine.
Stir through the stem ginger mixture.
Spoon into the prepared tin.
Bake in 180c fan forced for 25 minutes, skewer should come out clean.
Serve with the sauce.

   Butterscotch Sauce.
In a large saucepan, put in,
-200g brown sugar,
-100g chopped butter,
-1tsp ground ginger,
-600ml double cream.
Cook, stirring occasionally, on low heat for around 10 minutes.

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