Steamed ginger sponge pudding

Steamed ginger sponge pudding

By
From
Slow
Serves
6
Photographer
Tara Fisher

A slow food cookbook woudn’t be complete without this recipe in it. Rather than reinvent the wheel, it’s just a great, plain old steamed sponge pudding with a bit of stem ginger. Don’t forget the custard!

Ingredients

Quantity Ingredient
50g stem ginger
175g soft butter, plus extra for greasing
4 tablespoons golden syrup, warmed
175g soft light brown sugar
3 eggs
175g self-raising flour
1 teaspoon ground ginger
1 rounded teaspoon baking powder

Method

  1. Finely chop the stem ginger. Grease a 1.2-litre heatproof pudding basin with butter and pour the golden syrup into the bottom. Put the sugar and butter in a mixing bowl and beat with a hand-held electric whisk until light and fluffy. Add the eggs one at a time, then add the stem ginger and beat well. Fold in the flour, ground ginger and baking powder. Pour the pudding mixture into the basin and level the top.
  2. Cut out a circle of greaseproof paper the same diameter as the pudding basin and place it on top of the pudding. Put the basin onto a clean tea towel or muslin cloth and lift it up around the sides. Tie the tops together with a piece of string, then place the basin into a large pan and fill it half full with water.
  3. Cover with a lid, bring to the boil, then reduce the heat and steam gently for 2 hours, checking the water level halfway through. Once cooked, turn the heat off and allow to cool slightly before taking out of the pan. Remove the cloth and greaseproof paper. Put a plate on top, then turn the basin over and leave it for 1–2 minutes before lifting the basin off to reveal the pudding. Serve with fresh custard.
Tags:
James Martin
Saturday Kitchen
slow cooking
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