Bake a Sticky Ginger Pudding!
Get creative and bake your own Sticky Ginger Pudding from our show May Contain Food!
Created in 2015, May Contain Food is Protein’s immersive and interactive piece of dance and music theatre about food and eating. From 2016, it turned into a popular duet, May Contain Food – May Contain You, especially made for rural areas and small venues.
As a special treat, we invite you to delight your Christmas cooking with the original recipe of the show’s final pudding designed by Orlando Gough, who composed the music and co-created the show with Luca.
“Sticky ginger pudding was a recipe, like many others, I learned from my mother. No one in our family knew where it had come from; it was, simply, there, in my mother’s own hand-written cook book, very difficult to read, because the ink was fading and the page was overlaid with a mist of ingredients, a palimpsest of all the versions that my mother had cooked. I made the recipe for the first time, chaotically, when I was about five years old, and it is still in my repertoire.”
This recipe will make a cake that serves about 10.
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Bake your own delicious Sticky Ginger Pudding
What you’ll need
For the Pudding:
200g stem ginger
350g plain flour
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
2 tsp baking powder
1 tsp bicarbonate of soda
4 eggs, beaten
150g butter, melted
200g light muscavdo sugar
2 tbsp black treacle
2 heaped tsp grated fresh ginger
For the Butterscotch Sauce:
200g light muscavado sugar
The syrup from the stem ginger
400ml double cream
You will also need:
A mixing bowl
A spoon, a fork
Baking tray or large cake tin (approx. 30cm x 20cm)
Suitable for all ages, although younger children will need supervision
Time guideline: 20 minutes to prep the mixture, 30 minutes to bake, 10 minutes to cool
Heat the oven to 180ºC.
Drain the stem ginger, reserving the syrup. Chop finely.
Mix together the flour, spices, baking powder and bicarbonate of soda. Add the rest of the ingredients, and mix thoroughly, adding a little water if the mixture is too stiff.
Butter a baking tray or large cake tin (approx. 30cm x 20cm) and pour in the mixture, so that it makes a thin layer. Test after 30 minutes. (A skewer should come out clean – but not squeaky clean.)
Allow to cool in the tray for 10 minutes.
To make the Butterscotch Sauce:
Put all the ingredients in a saucepan, and bring to the point of boiling, stirring occasionally.
Pour into a jug and serve with the pudding.
Try adding some chopped dried apricots to the pudding mixture.
Or after buttering the baking tray, try putting in a layer of chopped rhubarb (about 750g) before pouring in the pudding mixture.