- 200g (7oz) caster sugar
- 200g (7oz) kumquats
- 125g (4oz) butter, softened
- 125g (4oz) caster sugar
- 125g (4oz) self-raising flour
- 2 med eggs
- 2 tbsp milk
- 1 level tbsp ground ginger
- 6 mini pudding tins, well buttered with a disc of baking parchment at base of each
If you do not have pudding tins, you can use small ramekins or teacups.
- Preheat the oven to 190°C/375°F/Gas Mark 5.
- Pour 125ml (4fl oz) water into a pan and add the sugar Place the pan over a med heat and stir until the sugar dissolves. Leave 12 kumquats whole and slice the rest. Add all of the kumquats to the pan and bring to a gentle simmer. Cook them for about 10-15 mins until they are just tender, then drain them, returning the syrup to the pan. Boil the syrup rapidly for a few minutes so that it thickens slightly, and then remove the pan from the heat. Reserve the whole kumquats and divide the sliced ones between the pudding tins.
- To make the puddings: Place the butter, sugar, flour, eggs, milk and ginger in a bowl and beat until smooth. Divide mixture over the kumquats in the pudding tins.
- Place the tins on a baking sheet and bake in the centre of the oven for 15-20 mins, until the puddings have risen and are firm to the touch in the centre.
- Remove puddings from the oven and leave them to cool in the tins for a few minutes. Carefully turn them out on to plates and serve each with a couple of the whole kumquats and some of the warm syrup drizzled over them.
Nutritional information per portion
- Calories 426(kcal)
- Fat 19.0g
- Saturates 12.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.