Steamed Ginger Pudding
My mojo was last seen cavorting with the fairies at the bottom of my garden and so I decided that instead of staring blankly at the ingredients parking-off in my kitchen, I would try out recipes from some of the lovely cookbooks that I have been fortunate enough to win.
First up, I choose Jane-Anne Hobb’s book Scrumptious, not because I know her, nor because of the tempting array of things to cook, no, it was because I happened to have all the ingredients for her Steamed Ginger Pudding in the house! Another bonus was that I got to use some of the preserved ginger that I made, interestingly I am still getting traffic and comments on that post. Click on the photo to be taken to the recipe, much cheaper than buying it.
As there are only the two of us, I decided to halve the quantities of Jane-Anne’s recipe but otherwise I didn’t deviate from the original as shown here.
Steamed Ginger Pudding
100ml golden syrup
4 Tbsp (60ml) finely chopped preserved ginger
1 Tbsp (15ml) syrup from the ginger jar
juice of 1 large lemon
200g butter, softened
11/3 cups (330ml) white sugar
4 extra large eggs
11/3 cups (330ml) cake flour
5 tsp (25ml) ground ginger
11/2 tsp (7.5ml) baking powder
a pinch of salt
a little milk (see recipe)
2 Tbsp (30ml) very finely grated lemon zest
Put a large heavy-bottomed pan on the heat, with enough water to come halfway up your buttered pudding bowl, which should have a capacity of about 1.5 litres. Cut a circle of foil big enough to cover the bowl and overlap the edges by at least 5cm. Make a generous pleat in the circle of foil to allow for expansion, and – for ease of lifting the pudding from its water bath – make a ‘handle’ using a double length of string attached on either side to the string securing the foil (see pic further down).
Pour the golden syrup into the pudding bowl and add the ginger pieces, the ginger syrup and squeeze over the lemon juice, but do not stir. Set aside.
Using an electric mixer put the butter and sugar together and beat until light and fluffy. Add the eggs one by one, beat between each addition. Sift over the flour, ginger, baking powder and salt. Incorporate the dry ingredients into the butter/sugar mix adding just enough milk to achieve a soft dropping consistency. Stir in the lemon zest.
Carefully pour in the batter into the pudding bowl, don’t fill to the brim, there should be at least 2 cm clearance. Cover with the foil and tie with kitchen string.
Put the bowl into the pan of boiling water, cover with a lid. Cook, keeping the water at a gentle burbling boil for 1 1/2 – 2 hours, or until the surface is puffed and firm to the touch.
Top up the pan with water as necessary. run a knife around the edges of the pudding to loosen it, then invert it onto a heated plate.
This pudding is best as it comes out the of the pot, but you can steam it in advance, set it aside to cool and then reheat it, unopened, in the same pot of water for about 15 minutes.
Predictably Himself scoffed most of this pudding and has asked that I make it again! I liked the slighly acidic bite the lemon gave it and the crunch of those little golden nuggets of ginger…..oh sh*t I sound like Nigella!
Serve with custard, cream or ice cream….