This recipe for a super-sticky steamed pudding is so easy to make, and tastes delicious. Serve with custard – you know it’s going to be good.
Want more? NEED more? Then see our round-up of our best steamed puddings.
Ingredients
- 175g butter, softened, plus extra for greasing
- 50g stem ginger from a jar, sliced, plus 2 tbsp of the ginger syrup
- 2 tbsp golden syrup, plus 4 tbsp
- 175g self-raising flour
- 1 tsp baking powder
- 175g golden caster sugar
- 3 large eggs, beaten
- 2 tbsp milk
Method
- Generously grease a 1.2-litre pudding basin and line the base with a circle of baking paper. Cut out and grease a 35cm square piece of foil.
- Scatter the sliced ginger into the base of the pudding basin, drizzle with 2 tablespoons golden syrup and the ginger syrup. Set aside. Sift the flour and baking powder into a large bowl. Add the butter, sugar, eggs and milk and beat with an electric whisk for a few minutes, until smooth.
- Spoon into the basin and level the top. Place the foil on a work surface and fold 2 pleats in the centre. Place, buttered-side down, on top of the pudding basin and secure with string around the rim. Before cutting the string, take it up over the top to create a loose handle, then tie securely. Trim off any excess foil.
- Place the pudding basin on a trivet or an upturned saucer in a large saucepan and fill with enough boiling water to come two-thirds up the side of the basin. Cover, bring up to a simmer and cook for 2 hours. Check the level of the water (after at least 30 minutes, see tip), and top up with boiling water if necessary.
- To serve, loosen the sides of the pudding with a knife and carefully turn out onto a plate. Pour over the extra syrup and serve with custard.
Nutrition
- 571kcals Calories
- 29g (16.8g saturated) Fat
- 7.4g Protein
- 74.7g (52.7g sugars) Carbs
- 1.2g Salt
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