Ginger beer gives an extra hit of sweetness and tang to this deliciously soft strawberry pudding.
Ingredients
- Melted butter, to grease
- 190g (1 1/4 cups) self-raising flour, sifted
- 155g (3/4 cup) caster sugar
- 80g butter, melted, cooled
- 160ml (2/3 cup) milk
- 1 egg
- 1 tablespoon finely grated fresh ginger
- 250g punnet strawberries, washed, hulled, quartered
- 250ml (1 cup) ginger beer
- 2 tablespoons honey
Method
- Step 1Preheat oven to 180°C. Brush a 2L (8-cup) capacity baking dish with melted butter.
- Step 2Combine flour and 100g (1/2 cup) of sugar in a bowl. Make a well in the centre. Whisk in the butter, milk, egg and ginger until smooth. Stir in strawberry until just combined. Spread over the base of the prepared dish.
- Step 3Heat the ginger beer and honey in a small saucepan over medium heat until the honey dissolves. Sprinkle the remaining sugar over the surface of the pudding mixture. Gradually pour the warm ginger beer mixture evenly over the top. Bake for 50-60 minutes or until a skewer inserted halfway into the centre comes out clean.
Nutrition
1630 kj
Energy
13g
Fat Total
8g
Saturated Fat
2g
Fibre
6g
Protein
63g
Carbs (total)
All nutrition values are per serve
Notes
More ideas: Make a fruity icing for cupcakes – mix mashed strawberries, icing sugar and some cream cheese. For a salad, combine baby spinach leaves, sliced strawberries, toasted hazelnuts and goats cheese. Drizzle over balsamic vinegar.
- Author: Gemma Luongo
- Image credit: Steve Brown
- Publication: Australian Good Taste
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