1 hour 15 minutes, plus 24 hours to marinate the pineapple
Will Holland's sticky ginger pudding recipe features mango cream and marinated pineapple for a tropical take on the humble steamed pudding. The pudding is kept extra moist with an adaptation of butterscotch sauce, infused with ginger beer for an extra warming flavour.
Will Holland's career path was set at age 14, at Bristol's Swallow Hotel under Michael Kitts. After training at college, Holland worked with Michelin-starred chefs at the Homewood Park Hotel and at Gravetye Manor Hotel.
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To marinate the pineapple, place the sugar in a saucepan and heat to a light caramel. Deglaze with the water and add the remaining ingredients apart from the pineapple. Bring to the boil and remove from the heat
125g of sugar
500ml of water
2g of black peppercorns, whole
10g of lemon zest
10g of orange zest
10ml of lime juice
5g of red chilli
1 vanilla pod, split with seeds scraped
Remove the skin and core from the pineapple and cut into a 1cm dice. Place in the marinade and leave for a minimum of 24 hours before using
To make the sticky ginger puddings, blend the raisins and stem ginger in a food processor until a coarse purée is achieved
125g of raisins
75g of candied stem ginger
Place them in a mixing bowl with the bicarbonate of soda, camp coffee, boiling water and stem ginger/raisin mix. Mix well and leave to stand for 15 minutes
2g of bicarbonate of soda
15g of Camp coffee
145ml of boiling water
Cream the butter and sugar together, add the egg and mix well. Add the flour and ground ginger before finally adding the wet mix. Mix well using a whisk
60g of butter, soft
100g of Demerara sugar
100g of egg
125g of self-raising flour
7g of ground ginger
Preheat the oven to 160°C/gas mark 3
Heavily butter 4 ramekins and divide the mixture between them. Place the ramekins in a deep roasting dish and add enough water to come halfway up the sides of the ramekins. Cook in the oven for 20 minutes, or until cooked through
Allow the puddings to cool in the ramekins for 5 minutes before turning out and serving immediately, or turning out onto silicone paper and reserving until required
For the ginger beer syrup, place all of the ingredients (apart from the cream) into a saucepan and gently heat until the sugar has dissolved. Add the cream, bring to the boil and remove from the heat. Pass through a fine sieve and reserve until required
125g of golden syrup
30g of soft dark brown sugar
70ml of ginger beer
2g of ground ginger
75ml of double cream
To make the mango cream, soak the gelatine in cold water. Warm the mango purée, add the soaked gelatine and stir until dissolved. Allow to cool and then chill in the fridge
1 gelatine leaf
250ml of mango purée
Semi-whip the cream, add the chilled mango purée and whip until stiff. Refrigerate until required
250ml of double cream
To plate, if you need to reheat the sticky ginger puddings, microwave them on full power for 45 seconds and serve immediately. Spoon the ginger beer syrup generously over the hot puddings
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