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SUNDAY TREAT!
Ginger and Banana Sponge
Pudding with Sticky Toffee
Sauce
Preparation time:
25 minutes
Cooking time:
42 minutes
Serves:
4
Ingredients:
•
75g (3oz) butter, plus extra for greasing
•
75g (3oz) light muscovado sugar
•
2 medium eggs, beaten
•
1
/
2
tsp vanilla extract
•
75g (3oz) self-raising flour
•
1
/
2
tsp ground ginger
•
Pinch of salt
•
1 large ripe banana, mashed
•
2 pieces stem ginger in syrup, plus 4 tbsp of
syrup from the jar
Sauce:
•
3 tbsp golden syrup
•
25g (1oz) butter
•
25g (1oz) light muscovado sugar
To serve:
•
Vanilla ice-cream or custard
Method:
1
In a large mixing bowl, cream butter and
sugar until light and fluffy. Gradually beat in
eggs, then stir in vanilla. Sift in flour, ground
ginger and salt, and fold in, using a large
metal spoon. Stir in the mashed banana.
2
Butter 2 x 200ml (7 fl oz) individual pudding
basins. Slice stem ginger and place it in the
bottom of the basins, spooning 1 tbsp of
syrup into each one. Spoon over the
creamed mixture and level the tops. Cover
tightly with pieces of buttered foil.
3
Arrange the puddings in the back
compartment.
4
Position the divider wall in the front
container. Put the sauce ingredients into a
sauce tray and place in one compartment.
5
Set time for the puddings using the rice
pre-set (42 mins). Set time for the sauce
using the sauce pre-set (30 mins) then
adjust to 20 minutes.
6
When cooked, run a knife around the basins
to release the puddings. Stir the sauce
thoroughly and spoon over each pudding.
Serve with ice-cream or custard.
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