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Tony Hanks' ginger baking recipes - 16 September


Ginger crunch

Pear and ginger pudding

Pistacho and ginger biscotti

Ginger Crunch

Time:  1 hour
Cost:  $7.00

Base
200g butter
3/4 cup brown sugar
1 1/2 tsp baking powder
1 1/2 tsp ground ginger
2 1/2 cups flour

Topping
120g butter
1/2 cups golden syrup
2 cups icing sugar
1 tsp ground ginger
1/4 cup pistachio kernels (toasted)

To make Base
Preheat oven to 150degC.
Cream butter and sugar together.
Add remaining ingredients and mix until all the flour is mixed in and the mixture is very crumbly.
Grease a Swiss Roll tin.  Put crumble into tin and spread evenly, pressing it down with your hand.  To flatten it evenly, use a rolling pin to finish off.
Bake for 15 minutes then check.  To tell if it's ready, the crumble will rise up then drop; once it has dropped it is ready.  If you want a crunchy base, leave it in the oven for another 5 - 10 minutes.  It will not darken, just get harder.
Base should be cold before making topping.

To make Topping
Melt butter and Golden Syrup and let them boil.
Have the icing sugar and ginger sifted and ready to add to the above at the point that it starts boiling.
Stir the mixture constantly and the little lumps of icing sugar will disappear.
Chop pistachio kernels roughly, add half of them into the topping. 
Once the mixture starts to boil at the edges of the pot, take it off the heat and pour it on the cooled base.  Spread immediately as the topping sets quickly. Sprinkle the remaining nuts over the topping.

NB: Be careful not to spill any topping on yourself, as it can cause a nasty burn.


Pear & Ginger Pudding

Time: 1 1/2 hours
Cost:  $6.00

Topping
50g butter
1/2 cups brown sugar
2 pears, peeled and cut into quarters
8 pieces crystallised ginger

Pudding
60g butter
1 cups flour
Pinch of salt
1/2 tsp bicarb of soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp grated nutmeg (or ground if you don't have fresh)
1 egg
1/4 cups golden syrup
2/3 C brown sugar
1/2 C milk soured with 1 tsp lemon juice

To make Topping
Melt butter in a pot then add brown sugar. Cook, stirring, until smooth (a couple of minutes).
Pour into the bottom of a 20 cm cake tin.  Put pieces of crystallised ginger into mix and place pear with cove cavity over each piece.

To make Pudding
Preheat oven to 180degC.
Melt the butter and leave to cool.
Sift the flour, salt, bicarb of soda and spices together into a bowl.
Break the egg into another bowl, beat lightly then blend in the golden syrup, brown sugar, soured milk and cooled butter.
Stir into the dry ingredients then beat with a wooden spoon until smooth.
Pour into tin on top of the pears.
Bake for 40-45 minutes (do not fanbake).
Cool in the tin for 10 minutes, loosen from the sides then invert on to a serving plate.  Serve warm or at room temperature with custard and/or whipped cream.


Pistachio & Ginger Biscotti

Time:  2 hours
Cost:  $8.00

2 1/4 cups flour
1 1/8 cup caster sugar
1 1/2 tsp baking powder
1 tsp ginger powder
Pinch of salt
3 eggs and 1 beaten for wash
4 tbsp fresh ginger, peeled and finely chopped
1 cup pistachio nut kernels

Method
Preheat oven to 165degC.  Line two oven trays with baking paper.
Put all the dry ingredients into a bowl large enough to hold entire mix and blend.  Add eggs, ginger and pistachios and combine until just mixed.
Divide into two, shape into logs the length of your tray and brush tops with wash.
Bake for 27 minutes.
Allow to cool and once cold cut each log into slices 5 mm thick.  Place back on the trays in a single layer and rebake at 150degC until dried out, about 20 minutes.


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