Ginger Pudding
A classic steamed pudding with the warm flavor of ginger, golden syrup, and a soft, comforting texture. This traditional dessert is simple to prepare and makes for a perfect treat on a cool day, especially when served with custard or cream.
Ingredients:
- 2 oz flour
- 4 oz breadcrumbs
- 3 oz shredded suet
- 1/2 tsp baking powder
- Chopped ginger (as desired)
- 2 tbsp golden syrup
- 1 tsp ground ginger
- Milk, as required
Instructions:
-
Prepare the Dry Mixture:
- In a large mixing bowl, combine flour, breadcrumbs, shredded suet, baking powder, chopped ginger, and ground ginger.
- Mix thoroughly to ensure all dry ingredients are evenly distributed.
-
Add the Wet Ingredients:
- Pour in the golden syrup and gradually add milk, a little at a time.
- Mix well to form a fairly firm batter — not too runny, but soft enough to spoon easily.
-
Prepare the Pudding Basin:
- Grease a pudding basin generously with butter or oil to prevent sticking.
- Spoon the mixture into the prepared basin, pressing it down lightly to remove air pockets and level the surface.
-
Cover and Secure:
- Cover the basin with a double layer of greased parchment paper (or foil).
- Tie it tightly with string around the rim to secure the cover and prevent steam from entering during cooking.
-
Steam the Pudding:
- Place the basin in a large pot or steamer with boiling water reaching halfway up the sides of the basin.
- Cover the pot with a lid and steam gently for 2 to 2½ hours, checking occasionally to top up with more hot water if needed.
-
Check for Doneness:
- Carefully remove the basin and check if the pudding is firm and springy to the touch.
- A skewer inserted in the center should come out clean.
-
Serve Warm:
- Turn the pudding out onto a serving dish while still warm.
- Serve with warm custard, fresh cream, or a drizzle of golden syrup for extra sweetness.
Tip:
- For a deeper flavor, use both chopped preserved ginger and ground ginger.
- Avoid overmixing after adding milk to keep the pudding light in texture.