Ingredients
-
- 30g/1oz unsalted
butter, for greasing - 110g/4oz
self-raising flour - 110g/4oz
caster sugar - 110g/4oz unsalted
butter - 2
eggs - ½
sweet potato, diced and boiled until soft - 2.5cm/1 inch piece of
ginger, peeled and finely chopped
- 30g/1oz unsalted
- For the ginger syrup
-
- 110g/4oz
caster sugar - 5cm/2 inch piece of
ginger, peeled and finely chopped - 1
orange, peeled and segmented, to serve
- 110g/4oz
Preparation method
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Grease a small pudding basin with butter.
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Place the flour, sugar, butter, eggs and sweet potato into a food processor. Blitz together until smooth and combined.
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Pour the mixture into the bowl and cover with cling film.
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Place in the microwave and cook on HIGH for four minutes.
-
To make the ginger syrup, gently heat the sugar in a heavy-based pan and cook over a low heat until dissolved and a caramel has formed. Add the chopped ginger, shaking the pan until it is well coated in the caramel.
-
Turn out the sponge pudding onto a serving dish and drizzle the ginger syrup over.
-
Garnish with the segmented orange and serve.
Required techniques
James Martin recipes from Saturday Kitchen
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 4
