Dilmah Seven Star TeaDilmah Seven Star Tea

FIG & GINGER PUDDING

Food : Main Courses

FIG & GINGER PUDDING

Ingredients

  • 250g dried figs
  • 9g bicarb powder
  • 375g water
  • 75g butter
  • 212g castor sugar
  • 1 large egg yolk
  • 62g fresh ginger
  • 212g self-raising flour

Method

  • Preheat oven to 150C.
  • Bring figs, ginger and water to boil in a pot. Take off heat and blend till smooth, then fold in bicarb powder.
  • In an electric mixer, whisk the butter and sugar till light and fluffy.
  • Add in yolk and SR flour; mix well.
  • Whisk in the fig and ginger mix until combined.
  • Fill mini muffin moulds with the batter being careful to keep 1cm from edge and bake for 10 minutes or until the top springs back when touched.
  • Serve hot or at room temperature.

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Ceylon Spice Chai

Created by : Derek Lai