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A classic, old-fashioned baked pudding

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Recipe Ingredients

Ginger and Pineapple Cake

  • 225g softened butter
  • 250g dark brown sugar
  • 2 pineapples, core removed and cut into slices
  • 450g plain flour, sieved
  • 1 tsp bicarbonate of soda
  • 2 tbsp ground ginger
  • 1½ tsp ground cinnamon
  • 1 tsp nutmeg, finely grated
  • 370g treacle
  • 3 eggs
  • 250ml buttermilk

To serve: 1 cup clotted cream (optional)

 

Caramel

  • 80ml pouring cream

 

Honey-cinnamon Ice Cream

  • 1ℓ milk
  • 1ℓ heavy cream
  • 2 cinnamon sticks, 5cm long
  • 16 egg yolks
  • 510g honey
  • 4 tbsp sugar
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt

Recipe Directions

Ginger and Pineapple Cake

  1. Preheat oven to 160°C.
  2. In a large frying pan, melt 100g butter over medium heat. Scatter in half the sugar and stir until dissolved (3 to 5 minutes).
  3. Add the pineapple slices and turn occasionally until golden and just cooked through (10 to 12 minutes).
  4. Remove pineapple with a slotted spoon, arrange on the base of a 22cm- diameter cake tin lined with baking paper and set aside. Reserve remaining liquid in frying pan.
  5. Sift flour, bicarbonate of soda and spices into a bowl and set aside.
  6. Beat remaining butter and remaining sugar in an electric mixer until pale and creamy (3 to 5 minutes).
  7. Add treacle, then eggs, one at a time, beating well after each addition to combine.
  8. With mixer on low speed, add a third of the flour mixture. Add half the buttermilk, another third of flour, the rest of the buttermilk, then the last of the flour. Mix until   just combined.
  9. Pour batter over the pineapple and bake until golden (1 hour 10 minutes to 1 hour 20 minutes). An inserted skewer should come out clean.
  10. Cool the cake tin on a wire rack for 10 minutes, then turn the cake out onto  serving plate and cool to room temperature.

 

Caramel

  1. Heat reserved pan juices from the cake over medium heat and whisk in pouring cream until combined.

 

Honey-cinnamon Ice Cream

  1. In a medium pot, combine milk and cream. Break the cinnamon sticks into several pieces and toss them into the pan.
  2. Scald the milk mixture over medium-high heat. (Bubbles start to form around the edge of the pan, but the liquid is not boiling.) Remove from heat and let the cinnamon steep for about 1 hour.
  3. In a medium bowl, whisk the egg yolks until blended, and then slowly whisk in the honey, sugar and ground cinnamon until combined.
  4. Return the milk mixture to medium-high heat and scald again.
  5. Slowly add the milk mixture to the egg-honey mixture, a little at a time, whisking constantly. When all of the milk mixture has been incorporated, pour the combined mixture into the pot, and return the pot to medium heat.
  6. Cook, stirring constantly with a wooden spoon, for 6 to 8 minutes, or until the mixture thickens and coats the back of the spoon. The mixture will seem watery at first, then it will start to steam, after which it will start to thicken.
  7. Remove from the heat and immediately strain through a fine-mesh sieve into an airtight container. Whisk in the salt.
  8. Cover and refrigerate until cold (at least 2 hours, or overnight).
  9. Churn in an ice-cream maker according to the manufacturer’s instructions. When the ice cream has finished churning, freeze it for at least 2 hours to allow it to ripen. During the ripening process, the ice cream becomes harder and smoother, and the flavours develop more fully. If you don’t have an ice-cream maker, place the mixture in the metal bowl of a food processor and freeze. After two  hours, remove from freezer, blend quickly and return to freezer until set.

 

Assembly

  1. Pour caramel over ginger and pineapple cake. Serve with either honey- cinnamon ice cream or clotted cream. The cake will keep, stored in an airtight container at room temperature, for 2 days. The ice cream can be stored in an airtight container in the freezer for up to 1 week.

Each Serving:


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