Are you Northern Hemisphere-ites feeling the cold right now? Brrr, even though it’s above freezing here it seems as though I’m sitting in an ice box all the same. I have no idea how people can cope in sub-zero temperatures, it’s absolutely not for me, that’s for sure. The only thing for it is a quick dance around the kitchen followed by a warming spot of baking!
It occurs to me I use ginger a fair bit in my cooking. Not only is it a welcome warm and spicy addition to so many recipes but it is highly anti-inflammatory as well. It’s also a great restorative and I know that because I still have what is now a dried up piece that I plucked from the edge of a field of thousands drying in the intense Cochin sun whilst on a trip of Southern India many years ago. (That’ll be the trip that most of my health issues likely stem from!) That ginger came in mighty useful during those travels, most definitely earning its weight in gold when the sights and smells of Calcutta’s open sewers was often overpowering to say the least. It was pretty much attached to my nose then!
A crusty top, softer texture below and at the bottom a satisfying sticky mouthful that reminds you to brush your teeth that night. That’s what this pudding is all about.
Fresh and dried ginger are very different from one another. Fresh ginger has a lively zing to it, whereas in its dried form there is more depth and earthiness but boy do they go together. Like, let’s see, bacon and eggs (Stages 1 (yolks) and 2 (whites) reintro eggs, that is), Hall and Oates (no reintro stage, just don’t go there folks), liver and onions (totally AIP), I think you get the picture. In any case, there is no doubting this pudding contains ginger but you know, as far as I’m concerned, on a cold day there is nothing like the internal glow of a tummy stoked with spice!
sticky ginger pudding
Don’t be tempted to cut down the quantity of honey for this pudding, you’ll likely lose the ‘sticky’!
Print the recipe here
3 ripe bananas, mashed
1/2 cup (85g) shortening, softened
1/2 cup (170ml) honey
1 tsp freshly grated ginger
1 tsp ground ginger
1/2 cup (60g) coconut flour
1 tsp baking soda
1 gelatine egg, as follows
gelatine egg –
1 tbsp gelatine
1 tbsp lemon juice
2 tbsp just boiled water
Preheat oven to 350F / 180C. Generously grease a 2 pint pie dish.
Put the bananas, shortening and honey into a bowl and, using a stand or handheld mixer, combine thoroughly. Add the fresh ginger then sift in the ground ginger, coconut flour, baking soda and salt. Mix again until combined.
Next, make the gelatine egg. Put the gelatine and lemon juice into a small bowl and mix well. Now add the boiled water and whisk quickly until the gelatine has melted and the mixture looks frothy. With the motor running, pour the gelatine egg into the bowl and whizz again just for a second or two to fully incorporate the ‘egg’.
Put mixture into the prepared dish, level the top and cook for 50-55 minutes until browned and just firm to the touch. Not too firm though, or you’ll lose all the ‘sticky’. Serve with whipped coconut cream or ice cream.