Dairy free Baked Ginger Pudding and Marsala ice-cream recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
for the ice-cream
4 large free-range egg yolks
1 teaspoon of Gluten free cornflour (cornstarch)
85 g (3 oz) 6 tablespoons of caster (superfine) sugar
1/4 teaspoon of ground cinnamon
500 ml (17 fl oz) 2 cups of soya cream
90 ml (3 fl oz) 1/3 cup of Marsala
1 teaspoon of Gluten free cornflour (cornstarch)
85 g (3 oz) 6 tablespoons of caster (superfine) sugar
1/4 teaspoon of ground cinnamon
500 ml (17 fl oz) 2 cups of soya cream
90 ml (3 fl oz) 1/3 cup of Marsala
for the pudding
100 g (3 1/2 oz) 2/3 cup of rice flour
2 teaspoons of ground cinnamon 1 teaspoon of ground ginger
A pinch of ground cloves
Freshly grated nutmeg
1 teaspoon of bicarbonate of soda (baking soda)
100 g (3 1/2 oz) 1/2 cup of soft dark brown sugar
1 large free-range egg
140 ml (5 fl oz) 2/3 cup of Marsala
75 g (3 oz) 2/3 cup of black treacle (molasses)
55 g (2 oz) 1/4 cup of Dairy free margarine, melted
Zest of 1 large orange
100 g (3 1/2 oz) 3/4 cup of stem gingen drained and chopped or sugar-coated ginger pieces
85 g (3 oz) 1/2 Cup of plump raisins
Extra grated nutmeg and ground cinnamon for decoration
2 teaspoons of ground cinnamon 1 teaspoon of ground ginger
A pinch of ground cloves
Freshly grated nutmeg
1 teaspoon of bicarbonate of soda (baking soda)
100 g (3 1/2 oz) 1/2 cup of soft dark brown sugar
1 large free-range egg
140 ml (5 fl oz) 2/3 cup of Marsala
75 g (3 oz) 2/3 cup of black treacle (molasses)
55 g (2 oz) 1/4 cup of Dairy free margarine, melted
Zest of 1 large orange
100 g (3 1/2 oz) 3/4 cup of stem gingen drained and chopped or sugar-coated ginger pieces
85 g (3 oz) 1/2 Cup of plump raisins
Extra grated nutmeg and ground cinnamon for decoration
method
A large, terrine tin or loaf tin, lined with baking parchment (wax paper)
1. Preheat the oven to 180°C (350°F) gas 4
2. Make the ice-cream first. Whisk the egg yolks with the cornflour (cornstarch) and caster sugar.
3. Add the cinnamon and cream and cook in a non-stick saucepan over low heat until it reaches boiling point. Do not let it boil.
4. Remove the pan from the heat and quickly stir in the Marsala.
5. Allow the mixture to cool, stirring it occasionally to prevent a skin forming.
6. Transfer the mixture to the ice-cream maker and chum until frozen. This will probably take about 20 minutes.
7. Scrape the ice-cream into a scalable container and freeze for 2 - 4 hours before serving with the pudding.
8. Make the pudding. sieve the flour into a bowl along with the spices, bicarbonate of soda (baking soda) and sugar.
9. Beat in the egg, followed by the Marsala, treacle (molasses), melted margarine and orange zest.
10. Stir in the ginger and raisins.
11. Pour the mixture into the prepared tin and bake for 35 minutes.
12. Have the ice-cream at room temperature 10 minutes before serving.
13. Turn the cake out of the tin and peel off the baking parchment (wax paper).
14. Cut the cake into thick slices, place a slice on each plate with a scoop of ice-cream and sprinkle with a little grated nutmeg and ground cinnamon.
1. Preheat the oven to 180°C (350°F) gas 4
2. Make the ice-cream first. Whisk the egg yolks with the cornflour (cornstarch) and caster sugar.
3. Add the cinnamon and cream and cook in a non-stick saucepan over low heat until it reaches boiling point. Do not let it boil.
4. Remove the pan from the heat and quickly stir in the Marsala.
5. Allow the mixture to cool, stirring it occasionally to prevent a skin forming.
6. Transfer the mixture to the ice-cream maker and chum until frozen. This will probably take about 20 minutes.
7. Scrape the ice-cream into a scalable container and freeze for 2 - 4 hours before serving with the pudding.
8. Make the pudding. sieve the flour into a bowl along with the spices, bicarbonate of soda (baking soda) and sugar.
9. Beat in the egg, followed by the Marsala, treacle (molasses), melted margarine and orange zest.
10. Stir in the ginger and raisins.
11. Pour the mixture into the prepared tin and bake for 35 minutes.
12. Have the ice-cream at room temperature 10 minutes before serving.
13. Turn the cake out of the tin and peel off the baking parchment (wax paper).
14. Cut the cake into thick slices, place a slice on each plate with a scoop of ice-cream and sprinkle with a little grated nutmeg and ground cinnamon.
serving amount
serves 6
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