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Ginger Syrup Pudding with Apple & Lemon Sauce

Recipe Supplied by: Annette Yates & Caroline Young
Serves: 4 People
2 crystallised ginger pieces in syrup, drained and chopped
3 tbsp syrup from the ginger
100g soft butter
100g caster sugar
2 medium eggs, lightly beaten
175g self-raising flour
½ tsp ground ginger
2 tbsp milk

3 tbsp caster sugar
2 tbsp cornflour
450ml English apple juice
finely grated rind and juice of 1 large lemon

  1. Butter a 1.2 litre pudding basin and spoon the crystallised ginger and syrup into the base.

  2. Beat the butter with the sugar until light and fluffy. Gradually beat in the eggs. Sift over the flour and ground ginger, add the milk and fold in until smooth.

  3. Spoon the mixture on top of the syrup and level the top.

  4. Cover loosely and cook on MED-HIGH for 6-8 min or until just set.

  5. Leave to stand for 5 min before turning out.

  6. Meanwhile, make the sauce. Combine the sugar and cornflour, then whisk in the apple juice. Cook on HIGH for about 3 min, whisking frequently, until the sauce comes to the boil, is smooth and thickened. Stir in the lemon rind and juice.

  7. Serve the sauce with the pudding.

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