Ginger
Steamed Pudding Recipe
This delicious, good old fashioned, Ginger Steamed Pudding Recipe is by courtesy of a dear friend of mine, Joan Greaves. Joan lives in the north of England which tends to get pretty chilly, so hot and substantial English puddings are a regular treat at mealtimes! Topped off with a jug of creamy, hot custard sauce, this dessert is the perfect conclusion to a family lunch party such as Mother's Day, Easter or Thanksgiving.
If you need to make it in advance, this steamed pudding recipe can be cooked, cooled in the basin, and then refrigerated for up to 24 hours. Once required, it can simply be reheated in either a microwave oven or a steamer.
Gourmet food........the EASY way!
Steamed Ginger Pudding
INGREDIENTS
Serves 4
4oz (110g) butter or margarine at room temperature
4oz (110g) caster sugar
2 medium eggs, beaten
6oz (170g) Self raising flour, sieved
a little milk
3 level teaspoons ground ginger (or heaped teaspoons if you like it really spicy!)
METHOD
- Half fill a steamer pan with water and bring to the boil.
- Grease a 1 1/2 pint (3/4 liter) pudding basin with a little softened butter.
- Put the butter or margarine into a mixing bowl and cream with a wooden spoon until light and fluffy. Alternatively, this can be done in a food processor or mixer.
- Now add the beaten eggs a little at a time beating well between each addition to cream the ingredients.
- Using a metal spoon, slowly fold in half of the sieved flour.
- Combine the ginger with the remaining flour and then carefully fold this in, again with a metal spoon in a slicing action. Add enough milk to achieve a dropping consistency.
- Spoon the mixture into the prepared basin. Cut a piece of greased cooking foil or greaseproof paper and make a pleat in the center to allow for expansion. Use this to cover the pudding basin and secure tightly with a piece of string.
- Put the pudding into the steamer and cover with the lid. Now steam for two and a half hours checking the water occasionally incase it boils dry.
- Once cooked, carefully remove from the steamer and leave it to cool for 10 to 15 minutes. Then remove the foil or greaseproof lid and run a knife around the outside to loosen the pudding. Carefully turn upside down onto a warm serving dish.
- Serve the ginger pudding with custard sauce, softly whipped cream or a jug of my decadent brandy sauce.
UTTERLY DELICIOUS!
A big thank you to Joan for sharing this wonderful steamed pudding recipe with us! She has promised to let me have some more of her classic homemade recipes soon.....so look out for them!
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