- 30g/1oz unsalted butter, for greasing
- 110g/4oz self-raising flour
- 110g/4oz caster sugar
- 110g/4oz unsalted butter
- 2 eggs
- ½ sweet potato, diced and boiled until soft
- 2.5cm/1 inch piece of ginger, peeled and finely chopped
- 110g/4oz caster sugar
- 5cm/2 inch piece of ginger, peeled and finely chopped
- 1 orange, peeled and segmented, to serve
- Grease a small pudding basin with butter.
- Place the flour, sugar, butter, eggs and sweet potato into a food processor. Blitz together until smooth and combined.
- Pour the mixture into the bowl and cover with cling film.
- Place in the microwave and cook on HIGH for four minutes.
- To make the ginger syrup, gently heat the sugar in a heavy-based pan and cook over a low heat until dissolved and a caramel has formed. Add the chopped ginger, shaking the pan until it is well coated in the caramel.
- Turn out the sponge pudding onto a serving dish and drizzle the ginger syrup over.
- Garnish with the segmented orange and serve.