55 g (2 oz) unsalted butter
55 g (2 oz) caster sugar
55 g (2 oz) self-raising flour
1 egg
1 cm (1/2 in) piece of root ginger, peeled and grated
1 orange, zest only
butter, to grease
2 tbsp honey
55 g (2 oz) caster sugar
55 g (2 oz) self-raising flour
1 egg
1 cm (1/2 in) piece of root ginger, peeled and grated
1 orange, zest only
butter, to grease
2 tbsp honey
To serve
100 ml (3 1/2 oz) double cream
1 lemon, zest only
1 lemon, zest only
method
1. Cream the butter and sugar together in a food processor until pale and fluffy. Add the flour, egg, ginger and orange zest and blend to combine.
2. Grease a small pudding dish (approximately 280 ml (1/2 pint) and drizzle the honey inside. Spoon the sponge mixture into the bowl. Cover with cling film and microwave on high for four minutes, or until golden and springy to the touch.
3. Whip the cream with the lemon zest in a clean bowl until it holds its shape.
4. Turn the pudding out onto a serving plate and pile the cream on top to serve.
2. Grease a small pudding dish (approximately 280 ml (1/2 pint) and drizzle the honey inside. Spoon the sponge mixture into the bowl. Cover with cling film and microwave on high for four minutes, or until golden and springy to the touch.
3. Whip the cream with the lemon zest in a clean bowl until it holds its shape.
4. Turn the pudding out onto a serving plate and pile the cream on top to serve.
serving amount
serves 2
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