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
Grease a small pudding basin with butter.
Place the flour, sugar, butter, eggs and sweet potato into a food processor. Blitz together until smooth and combined.
Pour the mixture into the bowl and cover with cling film.
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.