150g unsalted butter, softened
150g caster sugar
3 eggs, lightly beaten
1/2 tsp NOMU Vanilla Essence
150g ginger preserve, finely chopped
185g self-raising flour, sifted
185ml milk
Preheat oven to 180˚C and butter 8 dariole moulds.
Cream the butter and the sugar until pale and fluffy. Add the eggs a little at a time, beating continuously, followed by the Vanilla Essence. The mixture will look a little curdled at this point but once the flour is incorporated it will bind together. Stir in the ginger.
Fold in the flour, a spoonful at a time, alternating with a splash of milk. Continue to do so until both the flour and the milk are finished and the batter is smooth.
Divide the batter evenly between the prepared darioles and place onto a baking tray. Bake for 45 minutes to 1 hour, until golden and a skewer inserted comes out clean.
Serve with warm ginger custard and a few extra pieces of ginger preserve.
150g unsalted butter, softened
150g caster sugar
3 eggs, lightly beaten
1/2 tsp NOMU Vanilla Essence
150g ginger preserve, finely chopped
185g self-raising flour, sifted
185ml milk
Preheat oven to 180˚C and butter 8 dariole moulds.
Cream the butter and the sugar until pale and fluffy. Add the eggs a little at a time, beating continuously, followed by the Vanilla Essence. The mixture will look a little curdled at this point but once the flour is incorporated it will bind together. Stir in the ginger.
Fold in the flour, a spoonful at a time, alternating with a splash of milk. Continue to do so until both the flour and the milk are finished and the batter is smooth.
Divide the batter evenly between the prepared darioles and place onto a baking tray. Bake for 45 minutes to 1 hour, until golden and a skewer inserted comes out clean.
Serve with warm ginger custard and a few extra pieces of ginger preserve.
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