About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00
Serves
4

What to Eat Next
Having delayed homecoming with
a pint or two I really didn’t have time for, then trying to cook, clear up the house, lay the table, bath, change and look calm, I inevitably call on this pudding. I’ll probably have to dash to the shops for the cake, having not picked it up after the pub. It always goes down a treat with guests –
I just have to remember which
ones I have given it to already!

Serves 4

Posted by Octopus Publishing Published See Octopus Publishing's 51 projects » © 2019 Valentine Warner / Mitchell Beazley · Reproduced with permission.
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  • Step 1

    Put the raisins or sultanas into 
a small saucepan with the orange zest and juice. Place over a medium heat and bring to a simmer, cooking the raisins or sultanas to the point where nearly all the orange juice has evaporated or been absorbed and the fruit has swollen. Pour in the booze and leave to one side to cool.

  • Step 2

    Half an hour before you are ready to make the puddings, preheat the oven to 190°C/fan 170°C/gas 5.

  • Step 3

    Peel back the paper from the sides of the ginger cake but don’t remove it. Place it on a baking
sheet and use the point of a knife to puncture 10 holes in the top. Smear the butter all over the top of the cake, then drizzle over the honey.

  • Step 4

    Bake the cake for approximately 15–18 minutes. When it comes
out of the oven it should just be beginning to burn on the top and within minutes of being removed will be all crispy and caramelized.

  • Step 5

    Serve with clotted cream, and the raisins or sultanas in a little bowl.

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