One thing that I found very endearing about the UK was that they called every dessert "Pudding." Coming from North America the term pudding to me meant a custardy dessert meant to be eaten with a spoon, all in its own category, with other desserts being called by their individual names, pies, cakes, etc.
Not so in the UK. If it is a dessert, it is pudding. And oh what a beautiful assortment they have to offer. All delicious. All moreish, with everything from cakes, to pies, to steamed puddings, etc.
This delicious Steamed Ginger Pudding is from the latter category, a steamed pudding. By that I mean a cake type of dessert, which is steamed in a pudding basin for a period of time, turned out and then served with a delicious sauce or custard ladled over top.
This fabulous recipe for a wonderful ginger cake/pudding was adapted from a recipe book I bought used on Amazon entitled, The National Trust Complete Traditional Recipe Book by Sarah Edington.
I love these beautiful old Traditional Recipes. They are hearty and delicious. Also fairly simple, using simple ingredients because, lets face it . . . back in the day nobody had fancy things in the home.
It does require the use of a pudding basin, but no worries if you have a deep heat-proof bowl, that can also be used.
I had brought a pudding basin back with me in my few boxes when I returned to Canada. Unfortunately, like every thing else, it was broken when I unpacked my boxes. I would love to buy another one (Mason Cash) but the cost is prohibitive.
I do have a set of Dowan ceramic mixing bowls, which are microwave oven safe and so I used the medium sized one of those to cook my pudding in. This mean that the pudding was not quite as tall as it would have been had it been cooked in a proper pudding basin, but it was still and excellent pudding regardless of the shape!
I used a steaming pot that I had bought on Amazon to steam the pudding in. But don't worry if you haven't got one of those either. I have given you details in the recipe how to get around that if you need to.
Some people might be intimidated by the aspect of having to pleat a piece of parchment to cover their puddings with prior to steaming. I an understand that. BBC Good Food has excellent instructions as well as a video on just how to do that, and I can promise you they do a far better job of it than I ever could!
I highly recommend you watch their video. They show it perfectly.
WHAT YOU NEED TO MAKE A STEAMED GINGER PUDDING
Again, very simple, every day ordinary ingredients. The original recipe did call for the use of preserved stem ginger, but I recognize that is an ingredient which can be somewhat problematic for people to get in North America, so I used crystalized candied ginger in its place.
For the pudding:
- 1/2 cup (110g) butter, at room temperature
- 1/2 cup +2 TBS (110g) caster sugar (can use granulated)
- 2 large free range eggs
- 1 1/4 cups (175g) self rising flour
- 1/4 cup (50g) stem ginger, finely chopped (I used crystalized ginger)
- 3 TBS golden syrup
For the sauce:
- 1 1/4 cups (300ml) full fat milk
- 1 TBS fresh ginger, grated
- 2 TBS butter
- 2 TBS flour
- 1/4 cup (50g) caster sugar (can use granulated)
As I said I used crystalized candied ginger. I do have a recipe on here for making your own preserved stem ginger, which you can find here if you are really keen. It really is very good, but it does take several days to make. The candied ginger worked very well.
You can also easily make your own self rising flour if you wish or cannot find any. I usually make mine 3 cups full at a time so that I always have some on hand for cakes and desserts.
For every cup (140g) of plain all purpose flour, which in 1 1/2 tsp of baking powder and 1/4 tsp of salt. Easy peasy. Like I said I make it up 3 cups worth at a time and keep it stored in its own separate container.
Golden syrup can be purchased online via Amazon and is available in the US at specialty stores, or you can use regular corn syrup or even honey.
HOW TO MAKE STEAMED GINGER PUDDING
Its really very easy. Do not be intimidated!
You will need a round deep bowl or pudding basin which is heat proof and large enough to hold the batter, 1 1/2 pint/3 1/2 cup. Butter it well and set it aside.Cream the butter and sugar for the pudding together until pale and fluffy. Beat in the eggs, one at a time, adding a spoonful of the flour needed with each egg and beating well after each addition.Fold in the flour and the chopped ginger, combining well together.
Spoon the golden syrup into the bottom of the pudding basin and then spoon the cake batter on top, smoothing it over.
Cover with a layer of greaseproof (baking parchment) paper and a sheet of foil, pleated to allow for expansion. Secure with a rubber band and trim off any excess.Place in the top of a steamer and steam for 1 1/2 hours. (See notes.)
Make the sauce while the pudding is steaming. Put the milk into a small saucepan along with the grated ginger and bring just to the boil. Leave to infuse for half an hour, then strain the milk, discarding any ginger solids.
Melt the butter in a saucepan. Whisk in the flour and cook, stirring for about 2 to 3 minutes to cook out the flour taste. Slowly whisk in the warm milk and the sugar.Bring to the boil and then reduce to a simmer. Simmer for at least 5 minutes, whisking constantly. Keep warm. (If you think it is too thick, you can thin it with a bit more warm milk.)When the pudding is done, turn it out onto a plate. Serve warm, spooned into bowls with some of the warm sauce poured over top.
This really was a fabulously tasty dessert. The cake was moist and delicious and filled with lovely chunks and bits of candied ginger. That golden syrup on the top soaked into the cake as it cooked creating a type of a glaze that was very moreish.
The sauce was also incredibly delicious. Milky and thick, like a ginger flavored custard. Not too sweet. It was just right.
You could also skip the sauce altogether and simply serve it warm with lashings of rich cream, or even a scoop of vanilla ice cream!
If you are a fan of the steamed pudding, you might also enjoy these tasty morsels!
STEAMED JAM SPONGE PUDDING - A lush and buttery steamed pudding, steamed with a mix of jam and lemon juice in the bottom of the pudding basin. Once turned out, coconut is scattered over the surface. Delicious served warm with lashings of custard!
STEAMED MARMALADE PUDDING - This one comes with a delicious Orange infused custard, also flavored with Gran Marnier. It is something special indeed. Light and delicious and the custard is to die for!!
Yield: 4Author: Marie Rayner
Steamed Ginger Pudding
Prep time: 15 MinCook time: 1 H & 30 MTotal time: 1 H & 45 MA delicious steamed pudding that hails from Cornwall on the South Western coast of the UK. Moisty, buttery, gingery deliciousness and that creamy ginger sauce is to die for.Ingredients
For the pudding:- 1/2 cup (110g) butter, at room temperature
- 1/2 cup +2 TBS (110g) caster sugar (can use granulated)
- 2 large free range eggs
- 1 1/4 cups (175g) self rising flour
- 1/4 cup (50g) stem ginger, finely chopped (I used crystalized ginger)
- 3 TBS golden syrup
- 1 1/4 cups (300ml) full fat milk
- 1 TBS fresh ginger, grated
- 2 TBS butter
- 2 TBS flour
- 1/4 cup (50g) caster sugar (can use granulated)
Instructions
- You will need a round deep bowl or pudding basin which is heat proof and large enough to hold the batter, 1 1/2 pint/3 1/2 cup. Butter it well and set it aside.
- Cream the butter and sugar for the pudding together until pale and fluffy. Beat in the eggs, one at a time, adding a spoonful of the flour needed with each egg and beating well after each addition.
- Fold in the flour and the chopped ginger, combining well together.
- Spoon the golden syrup into the bottom of the pudding basin and then spoon the cake batter on top, smoothing it over.
- Cover with a layer of greaseproof (baking parchment) paper and a sheet of foil, pleated to allow for expansion. Secure with a rubber band and trim off any excess.
- Place in the top of a steamer and steam for 1 1/2 hours. (See notes.)
- Make the sauce while the pudding is steaming. Put the milk into a small saucepan along with the grated ginger and bring just to the boil. Leave to infuse for half an hour, then strain the milk, discarding any ginger solids.
- Melt the butter in a saucepan. Whisk in the flour and cook, stirring for about 2 to 3 minutes to cook out the flour taste. Slowly whisk in the warm milk and the sugar.
- Bring to the boil and then reduce to a simmer. Simmer for at least 5 minutes, whisking constantly. Keep warm.
- When the pudding is done, turn it out onto a plate. Serve warm, spooned into bowls with some of the warm sauce poured over top.
Notes
If you don't have a steamer pot you can use a saucepan large enough to hold a metal trivet and the pudding basin. Place the trivet in the bottom of the saucepan and place the pudding basin on top. Pour boiling water into the pot to come halfway up the sides of the pudding basin. Cover the saucepan tightly and place onto simmer for the allotted time frame. The pudding is done when you can insert a toothpick in the center and it comes out clean.
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