It’s not me, it’s you. I just don’t think it’s going to work between us. You’re boring, tasteless and I can’t stop cheating on you.”
A friend sent me this quote in an email yesterday, it made me laugh because that’s how I feel about my diet, especially because I have lost nothing for two months – two months, people! I mean, come on now, give me a break!
I have been very strict about what I eat – you may have noticed the lack of blogging, since I try not to think about food – and have had some success. My motto has been “if I ‘cheat’ by eating this slice of cake/chocolate bar/*insert names of other yummy sweet foods here* who am I cheating? Only myself” and after seeing myself in our holiday photos taken in January, I realised something had to be done, so I got down to doing it!
Every now and then, though, I do allow myself an indulgence. I sit and think about what would tempt me enough to drop my resolve – certainly not a chocolate bar (cut all sugar out of your life for a few months and then see how sickly sweet and flavourless a bar of chocolate is!), maybe some extra dark Lindt chocolate, although I’m not a chocoholic.
But something home-made, freshly baked – now that’s temptation!
Which of my favourite recipes would be the one?? Well here’s a recipe for a winter’s pudding which would make me indulge – a deliciously hearty ginger pudding, served with oodles of store-bought custard (yes, I know, but I really love box custard, go figure).
This ginger pudding recipe is one of my family’s ‘heirloom’ recipes, handed down several generations. The gingery bite makes it perfect for a cold winter’s evening, and here’s the interesting thing – it can be made in a pot on the stove top, in the microwave (so speedy) or – wait for it – over a FIRE (bet you saw that coming, right)!!!!!
I kid you not, I make this pudding in a cast iron pot over a braai fire, and it works very well.
The pudding sauce makes a delicious gooey contrast to the cake-like texture of the pudding, and the ginger flavour is so good with smooth sweet custard, just yum, I promise!
So here’s the recipe – do try it!
(POT METHOD – made over the fire or on the stove top)
1 cup of water
½ cup of sugar
- Place these in a cast iron pot, over the flames when you start to mix the batter
- Bring the syrup to the boil, stirring to dissolve the sugar
4 slightly heaped tablespoons of butter
½ cup boiling water
½ cup sugar
½ cup golden syrup
2 teaspoons of ground ginger
1 teaspoon of bicarbonate of soda
pinch of salt
1 ¾ cups of cake flour
- Pour the boiling water over the butter to melt it, then stir in the sugar and syrup
- In a separate bowl, stir together the flour, ginger, bicarb, and salt
- Stir the dry ingredients into the butter mixture, to make a batter
- Keep a close eye on the sugar-water syrup on the fire – once the sugar has dissolved, and the syrup is boiling, spoon the batter into it. Work quickly, as you don’t want the syrup to boil away before the batter is in it, and it boils away quickly over a fire
- Put the lid on and leave to cook over a medium fire – lift the grid quite high and keep the fire going under it
- Cook for about 15-20 minutes – check it regularly, so that it doesn’t burn, because if it does, the pot is a mission to clean
- Serve with custard or cream
- Combine the ingredients, microwave for 2 minutes and set aside.
- Mix the syrup, water, sugar and butter, microwave for 2 minutes.
- Sift the dry ingredients, add to mixture and blend well.
- Spoon into the hot sauce.
- Cover and microwave on high for 5 minutes, allow to stand for 5 minutes.
- Serve with custard or cream.
There you have it – enjoy! And since tomorrow is a holiday, and therefore a braai-day, maybe you’ll also want to make this pudding over your braai fire!
Have a lovely day tomorrow, people.
Hi Tessa, the syrup is made in the bowl first. Then the batter is spooned into the syrup, before it is baked. The syrup then forms a delicious thick sauce for the pudding. I hope you try it!
I’m a little confused – there is sugar and water in both the syrup and the batter parts if this recipe, and I can’t tell what to do with the syrup part. I assume you add the dry ingredients to the batter wet ingredients, but if so, what do you do with the syrup? Do you pour over like the custard?
My mother also used to make a “Waterbul” on the stove top but I remember it had dates in it. Unfortunately I lost her recipe, but I know it was delicious.
I’m Miles away from home and this just makes my day when I’m missing SA, and my late grandma and mother…
Can you make it without the golden syrup
Hello! I guess you could, maybe try honey? although the syrup goes really well with the ginger 🙂
I was looking for something sweet to cook. This sounds delicious!!
It really is, a good old classic! Thanks, Lisa!
nothing beats boxed custard! Hope you are having a super day xxxx
Another addict!! thanks, T xxxx
This looks and sounds delicious!! I remember my mother making something called “Waterbul” on the stove top,but I don’t think it contained ginger? This is lovely and I will have to make it over the weekend!!
My mom also made something like that, I think she called it sous-kluitjies? Or is that different? It used mixed spice. Hope you enjoy the ginger pud, Pink!
Oh M GGGosh!! this looks ridiculous! so ridiculous in fact, that the dort and I will just have to make it!! lol thanks so much xxx
LOL – It sure is easy, Maureen!! Enjoy 🙂
Oh my, I haven’t had ginger pudding in the longest time! I can almost smell it cooking. This is a great winter pudding.
I do so love ginger!! It’s perfect for a wintery evening 🙂
A sure winner for my crowd who would eat envelopes if I put ginger in them 😉
LOL!! My lot would, too!
I love ginger – this looks delicious and fairly straightforward. It´s summer here now, but maybe when it turns cold again it will be time for a ginger pudding! I know where you are with the diet…I´m spectacularly failing with mine despite being pretty strict….oh dear!
A fellow diet-sufferer!!! This is a very easy pudding, save it for cooler days, meanwhile enjoy your summer!!