› 1 large grabbing handful of raisins or sultanas
› grated zest and juice of 1 large unwaxed orange
› 100ml whisky or Stone’s ginger wine
› 1 McVitie’s Jamaican Ginger Cake
› 40g unsalted butter
› 2 tablespoons honey
› clotted cream, to serve
- Put the raisins or sultanas into a small saucepan with the orange zest and juice. Place over a medium heat and bring to a simmer, cooking the raisins or sultanas to the point where nearly all the orange juice has evaporated or been absorbed and the fruit has swollen. Pour in the booze and leave to one side to cool.
- Half an hour before you are ready to make the puddings, preheat the oven to 190°C/fan 170°C/gas 5.
- Peel back the paper from the sides of the ginger cake but don’t remove it. Place it on a baking sheet and use the point of a knife to puncture 10 holes in the top. Smear the butter all over the top of the cake, then drizzle over the honey.
- Bake the cake for approximately 15–18 minutes. When it comes out of the oven it should just be beginning to burn on the top and within minutes of being removed will be all crispy and caramelized.
- Serve with clotted cream, and the raisins or sultanas in a little bowl.
Credit: What To Eat Next by Valentine Warner, published by Mitchell Beazley
Val Warner photo credit: Clare Richardson