Sticky Toffee and Ginger Pudding

By Meryl Kew (Tenerife)

INGREDIENTS

2 tablespoons soft brown sugar
2 tablespoons preserved stem ginger, chopped,
5 tablespoons ginger syrup
1 tablespoon instant coffee
4 oz caster sugar
1 egg
1 oz plain flour
1 teaspoon ground ginger
2oz fresh white breadcrumbs
1 oz ground almond

METHOD

Grease a 1-pint ovenproof bowl, then sprinkle in the sugar and chopped stem ginger.
Put the coffee in a small bowl add 1 tablespoon boiling water to dissolve then pour the ginger syrup into the coffee. Stir well and leave.
Mix all the dry ingredients, flour, sugar, ground ginger, breadcrumbs and ground almonds together. Then gradually whisk in the coffee mixture and the egg until it is smooth.
Spoon into the pudding basin and smooth the top.
Now you can either steam the pudding by covering the bowl with a piece of greaseproof paper, secured with string and steam for 40 minutes or until the sponge is firm to the touch.
Or bake in the oven as I did at 180 degrees for around 20 minutes. Turn out and serve immediately.

Caramel sauce: if you fancy some more sweetness
2 parts sugar to 1 part water. 
Once the sugar has totally melted, turn up the heat until golden. 
Remove from the heat
Stop the cooking by dipping the bottom of the pan in cold water
Carefully whisk in a small tub of double cream