Stem ginger pudding
Published: December 19, 2014 at 2:29 PM
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Serves 6
Easy
Total time: 30 mins
+ 1½ hours cooking
0 reviews
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This spicy ginger pudding drenched with warm sticky-sweet ginger syrup is utterly irresistible. Traditionally steamed, this pudding tastes just like grandma used to make it
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Ingredients
Nutrition
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150g golden caster sugar
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150g butter
softened
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3 large free-range eggs
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200g self-raising flour
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75ml milk
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3 chunks stem ginger from a jar
chopped into small pieces
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1 heaped tsp ground ginger
GINGER SYRUP
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2 chunks stem ginger
cut into thin slivers
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5 tbsp stem ginger syrup from the jar
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4 tbsp golden syrup
Nutrition: per serving
- kcal538
- fat24.6g
- saturates14.1g
- carbs76.3g
- fibre1.1g
- protein7.4g
- salt0.01g
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Method
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step 1
Cream the sugar and butter together until light and fluffy. Beat in the eggs a little at a time, alternating with the flour. Pour in the milk and beat well until smooth. Stir in the stem ginger and the ground ginger.
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step 2
Butter a 1-litre pudding basin. Sprinkle the slivers of stem ginger into the base of the bowl. Mix the ginger syrup and golden syrup together and spoon in 3 tbsp. Flop the pudding batter on top. The basin will not be full so the pudding has room to rise. Cover the top of the basin with a centrally pleated circle of baking parchment and another of foil and tie securely with string. Make a loop in the string to create a carrying handle.
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step 3
Put the basin in a pan large enough to fit it with a lid – place it on a small trivet or upturned saucer and fill with enough water to come halfway up the sides of the bowl. Cover and bring to the boil. Reduce the heat slightly and simmer gently for 1½ hours, topping up with just-boiled water if necessary.
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step 4
Just before you’re ready to serve, heat the remaining syrup.
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step 5
Carefully remove the basin from the water and snip the string, remove the paper and invert the basin onto a warmed serving dish. Give it a good shake to loosen the pudding, then lift off the basin and scrape any remaining goo on top of the sponge. Pour over the extra syrup and serve hot in generous spoonfuls with plenty of cream.
Check out more of our best ginger bakes and cakes here...
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