The Great South African Bake Off 4 Recipe: Plum and Ginger Pudding with White Chocolate Sauce (Eps 5)

Written by TVSA Team from the blog BBC Lifestyle on 12 Oct 2023
Favourite this post

This is the recipe for the Episode 5 Technical Challenge on The Great South African Bake Off 4.

You'll find links to the recipes for the season's other episodes underneath it.

Plum and Ginger Pudding with Roasted White Chocolate Sauce 

For Plum Pudding 
3 Firm Plums, sliced 2mm thick in circles 
30g Castor Sugar
180g Flour
85 g Butter, chilled 
100g Muscovado Brown Sugar
2 tbsp. Crumbs
60g Stem Ginger in syrup, diced finely - reserve 1 tbsp for the end 
2 Eggs
7g Ground Ginger
1 tsp. Baking powder
¼ tsp. Bicarb of soda 
130 ml Milk
For the Roasted White Chocolate Ginger Sauce 
150g Valrhona White Chocolate 
100ml Cream
25g Stem Ginger, minced 
Sea Salt 
For the Plum and Ginger Pudding  
Prepare the pudding basin. Grease the pudding basin and tip in the Castor Sugar.
Swirl to cover the basin and then then tip out any excess. Chill for 5 minutes.
Line the pudding basin, starting at the base and working up the sides, using the plum slices.
Arrange the plum slices so that they overlap by half to ensure that no batter seeps through.
Place a cloth and an upturned saucer on the base of a large, deep pan and quarter fill with water.
Cover and bring to the boil.
Cut the butter into the dry ingredients, until it resembles breadcrumbs.
Add 25g very finely minced  stem ginger, eggs and milk and fold until thoroughly combined.
Spoon into the Pudding basin, without dislodging the plum slices.
Fold a 30 cm greaseproof paper disk so it has a 3 cm crease in the centre.
Turn by 90 degrees and fold another crease, to form a cross.
Repeat the above step with a 30 by 30 cm square of foil.
Cover the basin with greaseproof disk and then foil, wrapping tightly around the side of the basin.
Tie under the rim with the string. 
Fashion a loose handle, using a double length of string and tie at each side of the basin.
Set the basin on the saucer; add more boiling water so that the water comes up 1/3 of the basin.
Cover and simmer for 45 minutes.
Check that the sponge is cooked by inserting a wooden skewer in the pudding.
Lift the basin out the pan carefully.
Remove the cover and allow to stand for 5 minutes.
Loosen the sponge, without dislodging the plum slices, then turn over onto the plate.
Place one teaspoon of the minced ginger on top with a little syrup.
For the Roasted Valrhona White Chocolate
Heat the oven to 130ºC.
Chop the chocolate coarsely and scatter on a baking tray.
Roast for 30 – 45 minutes, stirring and smearing with a clean spatula every 5 minutes.
Continue cooking until the chocolate is a dark golden brown then tip into cream.
Add the minced ginger and sea salt and blitz till smooth.
The pudding basin should be greased well to help the pudding come away from the sides.
The plum should be sliced no more than 2 mm thick to ensure that it's pliable enough to line the pan.
The plums should overlap by at least half to ensure that the batter does not leach through the plums and care must be taken when spooning in the batter so as not to dislodge the plums.
Chilling for a couple of minutes after lining the tin help set the grease and firms up the plums in place.
The Pot should be filled 1/3- 2/3 up the sides. Must be covered and on a gentle simmer to ensure that there is constant heat. The correct pot size must be used.
The pudding must be sealed with both greaseproof paper and foil to ensure that condensation does not drip onto the top of the pudding.
Checking the pudding after 45 minutes with a skewer to ensure that it its cooked is essential.
A resting time of 5-7 minutes before tipping out - ensure that the heat is drawn through the bake.
White chocolate sauce 
White chocolate is essentially cocoa fat – caramelisation occurs because of the sugar and dairy that is added - looking for a deep golden brown colour, careful stirring every five minutes is essential to ensure even roasting at a relatively low temperature. 

Tap these links to see recipes from each week:
(Each one opens in a new window.)

Episode 1: Chocolate & Citrus Biscotti

Episode 2: Macadamia Lemon Meringue Roulade

Episode 3: Butternut Maize Meal Parmesan Scones

Episode 4: Classic Choux Swans with Berry Coulis

Episode 6: Turkish Spinach and Cheese Street Food

Episode 7: Jammy Coconut Crème Doughnuts

Episode 8: Chocolate and Almond Cake

Episode 9: Milk Tart Saint Honoré

Episode 10: Banana Soufflé & Dark Chocolate Ice Cream

Shows in this post: The Great South African Bake Off

Channels in this post: BBC Lifestyle


Only TVSA members can reply to this thread. Click here to login or register.


New on TV today: Friday 23 February 2024

Returning shows include Drive to Survive on Netflix, Islands of the Pacific on BBC Earth and QI on BBC Brit.

Imlie Teasers - March 2024

Imlie is shocked when a stranger comes up to her and asks her to work for him as a model.

My Desire Teasers - March 2024

Kaashvi's decision to stay another night in Haridwar with Kabir makes Arjun jealous.

New on TV today: Thursday 22 February 2024

The new Avatar: The Last Airbender drops on Netflix and Fright Club returns to Travel Channel.

Top Shows on TV: January 2024

Sibongile & The Dlaminis propels up DStv's totem pole, lands in 4th spot.

Miss SA finalist Luyanda Zuma leads new Mzansi Magic teen drama Obstruction

A father makes or breaks you when it comes to sporting dreams.

Lost in Love Teasers - March 2024

As Ishaan continues to search for Isha, Surekha tries to turn him against her.

Timeless Love Teasers - March 2024

Jai executes a plan to harm Vidhi's unborn child.

New on TV today: Wednesday 21 February 2024

Apple TV+ drops sci-fi thriller Constellation and Biker's Babes vroom in on VIA.

Skerpioen Teasers - March 2024

Ahmet goes mad with power. Threatens death on Aras if Duru won't go out with him.


More activity at TVSA Central




You browser doesn't have Flash, Silverlight, Gears, BrowserPlus or HTML5 support.