Ginger Malva Pudding

Ingredients and Weight:

1. Plain flour: 2 cups (280 grams)
2. Butter: 1 cup (226 grams)
3. Golden syrup: 1 cup (250 grams)
4. Milk: 1 cup (240 milliliters)
5. Eggs: 4 large
6. Ground ginger: 2 tablespoons
7. Baking powder: 1 teaspoon
8. Salt: 1/2 teaspoon
9. Chopped crystallized ginger: 1/4 cup (optional)

Preparation Time:

• Preparation: 30 minutes
• Cooking: 45 minutes
• Total: 1 hour 15 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine flour, baking powder, and salt. Set aside.
3. In a separate bowl, melt the butter in the microwave or on the stove. Add golden syrup and mix well. Let cool slightly.
4. In another bowl, whisk together eggs and ground ginger. Add milk and mix well.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
6. Stir in the chopped crystallized ginger, if using.
7. Pour the mixture into a greased baking dish and bake for about 45 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool before serving.

Nutritional Information: (per serving)

• Calories: 540
• Fat: 24g
• Carbohydrates: 82g
• Protein: 8g

Dish Characteristics:

• A traditional South African dessert with a spicy ginger flavor.
• The texture is soft and pudding-like with a slight crunch from the crystallized ginger.
• The golden syrup gives it a sweet and caramel-like taste that Americans might appreciate.

User Comments:

1. "This is an interesting fusion of flavors! The ginger gives it a unique taste that I really enjoy." - John Doe, New York
2. "I love how easy this recipe is to make, yet it tastes so fancy." - Jane Smith, California
3. "The crystallized ginger adds a nice crunchy texture to the pudding." - Michael Johnson, Texas

Special Precautions and Tips:

• Be sure to let the butter and golden syrup cool before mixing with the eggs to prevent cooking the eggs.
• Do not overmix the batter; this can lead to a tough pudding texture.
• If you can't find crystallized ginger, you can omit it or substitute with fresh ginger puree for a similar effect.