Cranberry Ginger Pudding

Name: Cranberry Ginger Pudding
Ingredients: 5 ounces butter; 5 ounces caster sugar; 3 eggs; 8 ounces self raising flour; 2 ounces preserved gingerroot, finely chopped; 1 orange, juice and zest of; 1 teaspoon ground ginger; 6 ounces fresh cranberries; 3 ounces dried cranberries

9 ingredients

7 steps

Ingredients

5 ounces butter
5 ounces caster sugar
3 eggs
8 ounces self raising flour
2 ounces preserved gingerroot, finely chopped
1 orange, juice and zest of
1 teaspoon ground ginger
6 ounces fresh cranberries
3 ounces dried cranberries

Directions

1

Heat the oven to 350F.
2

Line a 9inch tin with baking parchment.
3

Cream together the butter, sugar and beat in the eggs one by one.
4

Fold in the flour and the ground ginger.
5

Stir in the chopped stem ginger, the orange zest and juice, the fresh and dried cranberries.
6

Turn into the tin and bake for 35-50 minutes until an inserted skewer comes out clean.
7

Serve hot or cold (or make in advance and reheat).