1) Butter four small ramekins or individual pudding moulds.
2) Mix together the golden syrup and the stem ginger syrup and divide between the pudding moulds.
3) Sieve the flour, baking powder and ground ginger together. Mix with the remaining ingredients until they only just come together: don’t over-beat it or the sponges will be too dense.
4) Spoon the mixture into the pudding moulds over the syrup and gently flatten out. Lay each pudding mould on the centre of a large sheet of foil and bring up the foil over the puddings, twisting at the top to form a loose parcel.
5) Place the puddings in a steamer over a pan of simmering water. Put the lid on the steamer and steam the puddings for 20 minutes, checking that the water doesn’t run dry.
6) Remove the puddings moulds from the steamer and remove the foil carefully. Invert the puddings onto a serving plate. Serve with a little extra syrup and either cream or custard.
Mix the cream cheese and yoghurt together with an electric mixer until smooth. Add vanilla, lemon juice, and tapioca flour and mix. Then add coconut sugar and mix for a few seconds.
Whisk the flour, baking powder, sugar, Vanilla Spice Drops and a pinch of salt in a bowl with a whisk until mixed. Slowly pour in the milk until you get a smooth, thick batter. Heat a little of the oil in...
Finely chop your asparagus stalks into 1 cm pieces on the diagonal, keeping the tips whole. Then start making your basic risotto recipe. Stage 1:Bring the stock to a simmer in a saucepan. Put the olive oil in a separate...
