Marmalade and ginger upside-down pudding
- January 2015
- Serves 8
- Hands-on time 30 minutes, oven time 35 minutes, plus cooling
Debbie Major’s marmalade and ginger upside-down pudding recipe makes for a warming winter dessert to serve with lashings of custard or pouring cream.
- 21.8g (13.2g saturated)
- 73g (45.3g sugars)
Peel ginger by scraping the skin away with a teaspoon a knife can be wasteful).
Make up to 2 days ahead. Keep covered in the fridge, then warm in a 180°C/fan160°C/gas 4 oven for 10-15 minutes. Freeze the finished dish for 1 month, defrost and heat as above.
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