Preparation time 20 minutes,
Cooking time 45 - 50 minutes,
Oven temperature 180°C, 350°F, gas 4,
Calories 545 per portion
100 g (4 oz) soft margarine
100 g (4 oz) soft brown sugar
2 eggs, lightly beaten
175 g (6 oz) self- raising flour, sifted
2 teaspoons ground ginger
for the sauce
grated rind and juice of 2 lemons
25 g (1 oz) cornflour
50 g (2 oz) sugar
300 ml (1/2 pint) water
25 g (1 oz) butter
1. Grease a deep 15-cm (6 in) square cake tin. Beat the margarine and sugar together until creamy, gradually beat in the eggs, then fold in the flour and ginger.
2. Pour into the tin and bake in a moderate oven for 40 - 45 minutes. Turn out of the tin.
3. To make the sauce, mix the lemon rind and juice with the cornflour and sugar. Gradually add the water, transfer to the hob and bring to the boil, stirring continuously. Stir in the butter.
4. Cut the pudding into squares and serve hot with the sauce.
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