A popular dish from a restaurant winter menu featuring the delicious spice of ginger with the always welcome richness of chocolate.
INGREDIENTS
- 150gm butter
- 70gm castor sugar
- 35 gm fresh ginger
- 6 egg yolks
- 180gm chocolate sponge crumbs
- 90gm ground almonds
- 35gm cocoa
- 35gm cooking chocolate grated
- 35ml dark rum
- 6 egg whites
- 70gm castor sugar
METHOD
- Cream butter and sugar well
- Add finely grated ginger, then the yolks
- Blend dry ingredients with the rum and steep, covered for 20 minutes
- lightly butter and sugar 12 dariole moulds
- whisk whites and extra sugar to a stiff peak
- add this and crumb mixture alternately to the creamed butter base
- divide into moulds
- cook in shallow water bath covered with greaseproof paper and foil 25 minutes on moderate heat
Pudding – Served like this in the old days
