Steamed ginger pudding


This is basically a variation on the old fave treacle sponge pudding, aka golden syrup sponge pudding.

I replaced half of the golden syrup with ginger preserve (which is basically just ginger jam), then also bunged in some crystallized ginger. And lo it was very nice.

2T golden syrup
2T ginger preserve
125g butter
100g caster sugar
2 eggs
125g self-raising flour
1t ground ginger

Butter a 900ml / pint-and-a-half pudding basin then put the golden syrup and ginger preserve in its bottom.

Cream the butter and sugar, then beat in the eggs one at a time.

Sieve in the flour and ground ginger, and fold to combine. Fold in some crystallized ginger too if you have any.

Put the cake mixture on top of the syrup and preserve in the basin, then cover with foil and steam for and about 1 and half to 2 hours.

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