Self saucing puddings have been around for years.
Every year new flavour combinations are featured and they are often subjects in TV baking competitions.
When I was given a bowl of fresh limes and looked across at the huge root of ginger on my kitchen counter, one of my favourite flavour combos sprang to mind…. lime and ginger with a hint of honey!
It’s a chilly evening and we need a warm pud. Many self-saucing recipes are sickly sweet so here was an opportunity to balance the sweetness. Ginger and honey give winter warmth and the lime freshens the flavour and balances the sweetness.
No challenges here
Self-saucing puds are easy to make. This one is particularly easy, as you only dirty one bowl and a few measuring and mixing tools.
You can settle for only powdered ginger, but I find that the grated fresh ginger marries so well with the honey and lime and gives depth of flavour, reminiscent of gingerbread.
If you don’t have limes, you can use lemon, but the flavour will be less subtle.
It always fascinates me how this weird mixture of batter and watery syrup combine to form the most decadent of all warm puddings, a cake-like topping with a gorgeous sauce beneath it.
If you are having a smart dinner party dish the batter into individual ramekins, one third full and topped up to two thirds with the syrup. Bake for 10 minutes less than the large pudding.
Serve it warm with whipped cream (my favourite) or custard.
Enjoy this recipe: Ginger and Lime, self-saucing recipe
