Tag Archives: Sponge Pudding recipe

Behind the scenes of the Dairy Diary – meet the team

Once a month, I will give you a behind the scenes look at the Dairy Diary and meet the team.

We are a small group but each one of us very different…..this month Graham, our marketing and design guru.

What is your role within Dairy Diary?
I help Nick and Emily with the Dairy Diary and Dairy Cookbook marketing strategies, and design marketing materials such as leaflets, adverts and the website. In addition, I have designed the last five Dairy Cookbooks.

What’s the best thing about working on Dairy Diary?
It’s a privilege to work on a product that has such a long heritage and is loved by so many people.

What’s the worst thing about working on Dairy Diary?
Working with food images means that it is very difficult to forget about eating. And I snack far too much! (Note to self: lock fridge door)

Tell us something we don’t know about you
I have fallen in love with live music again and will be found at The Cambridge Rock Festival in August, camping for all four days and enjoying the fabulous rock music, great food (Tibetan, Caribbean, veggie, etc) and 70 real ales!

What are your favourite things in life?
Other than my wife, kids and new puppy? Well, I love the mountains; rock climbing, walking, skiing… anything which gets me into the mountains. The more remote the better.

What is your favourite Dairy Diary or Dairy Cookbook recipe?
It has to be Ginger and Banana Sponge Pudding with Hot Toffee Sauce and served with real custard. It is so, so good; everything a pudding should be and then some.

Ginger and Banana Sponge Pudding
with Hot Toffee Sauce

If you ever need a recipe that is the
definition of comfort food – this is it!
Let it gently steam away while you
enjoy the wonderful aromas.

Recipe taken from The New Dairy Cookbook

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Ginger and Banana Sponge Pudding with Hot Toffee Sauce

If you ever need a recipe that is the definition of comfort food – this is it! Let it gently steam away while you enjoy the wonderful aromas.

Serves 6
Suitable for vegetarians
Suitable for freezing

Butter, 110g (40z) + extra for greasing
Light muscovado sugar, 11Og (4oz)
Eggs, 2, beaten
Vanilla extract, 1 teaspoon
Self-raising flour, 11Og (4oz) ~
Ground ginger, ½ teaspoon
Salt, pinch
Bananas, 2 medium
Milk, 2 tablespoons
Stem ginger in syrup, 4 pieces + 3 tablespoons of the syrup from the jar

Sauce:
Golden syrup, 4 tablespoons
Butter, 50g (2oz)

1 In a large mixing bowl, cream the butter and sugar together until light and fluffy. Gradually beat in the eggs, then stir in the vanilla extract.Sift in the flour, ground ginger and salt, then fold in lightly using a large metal spoon.

2 Using a fork or potato masher, mash the bananas thoroughly, then fold them into the creamed mixture with the milk.

3 Butter a 900ml (1½ pint) pudding basin. Slice the stem ginger and place it in the bottom of the basin with the 3 tablespoons of syrup from the jar. Spoon over the creamed mixture and level the surface. Cover the basin tightly with a piece of buttered foil.

4 Steam the pudding in a steamer or a large saucepan for 2 hours 15 minutes, making sure that the water does not boil dry, and topping up with boiling water as needed.

5 Allow the pudding to cool slightly whilst you make the sauce. Gently heat the syrup and butter together, then simmer for 1 minute. Remove the foil from the pudding, run a knife around the edge to loosen it, then invert onto a large plate. Serve with the sauce.

Cook’s tips
If cooking in a saucepan, the water needs to be about one-third of the way up the pudding basin.
To measure syrup, warm a metal spoon in boiling water or over a gas flame so that the syrup slides off easily.
Custard or single cream could be served with the pudding.

Recipe taken from The New Dairy Cookbook

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