Holidays are for gathering loved one’s close, spending quality time and celebrating with delicious feasts.
Treat your family and friends with this delectable, warming ginger pudding complimented by the perfect pairing of homemade creamy coconut ice cream.
We hope you enjoy this morish dessert inspired by the flavours of the festive season. With love, from The Selous Safari Company kitchen in the South of Tanzania, to your home.
Serves 8, with extra ice cream to spare
450g dark brown sugar
2 Tbl finely grated ginger
3 tsp bicarbonate of soda
½ tsp salt
2 tsp ginger powder
2 Tbl white wine vinegar
Whisk the eggs and sugar until light and fluffy.
Heat up the butter, fresh ginger and milk together. Bring the mixture to a simmer, but do not boil. Leave to infuse for 10 minutes.
Mix dry ingredients together, then add to the egg mixture. Add the butter and milk mixture gradually as to not over heat the egg mixture.
Lastly add the vinegar.
Pour mixture into muffin tins 3/4 full and bake at 180°C for 20 to 25 minutes until slightly browned on top. Remove and immediately pour soaking syrup (recipe below) over whilst still hot.
3 Tbl butter
Warm all together in a pan and heat up until the sugar is all dissolved. Stir occasionally.
Once the pudding is baked, pour syrup over the top while still hot.
VANILLA COCONUT ICE CREAM
3 cans of coconut milk
2 Tbl vanilla extract
Combine all ingredients in a medium-sized pot and heat over medium-low heat until sugar has completely dissolved (do not bring to a boil).
Put in your fridge too cool. Once it is completely cold, put mixture into blender and blend on high speed for 3 mins. Place immediately into a *container into the freezer and freeze until set (*cover with a piece of grease proof paper directly on the ice cream to help prevent any ice crystals from forming or in a plastic/glass container with a lid).
Store in your freezer. When about ready to serve, allow the ice cream to sit for 10 minutes at room temperature before serving.