Steamed Ginger Pud

A spicy sponge to warm up a dull day. Sweet and rich with a hint of rum.

Key Details

  • Serves: 4 - 6
  • Prep time: 15 minutes
  • Cook time: 3 hours
  • Difficulty: Easy

Ingredients

  • 130g of self-raising flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground ginger
  • Pinch of nutmeg
  • Pinch of ground cloves
  • 1 tsp cinnamon
  • 180g vegetable suet
  • 120g freshly whizzed up breadcrumbs
  • 2 large free-range eggs
  • 100ml milk
  • 230g treacle
  • 100g light brown muscovado sugar
  • 150g stem ginger, finely chopped
  • Optional - 50ml spiced rum

  • 130g of self-raising flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground ginger
  • Pinch of nutmeg
  • Pinch of ground cloves
  • 1 tsp cinnamon
  • 180g vegetable suet
  • 120g freshly whizzed up breadcrumbs
  • 2 large free-range eggs
  • 100ml milk
  • 230g treacle
  • 100g light brown muscovado sugar
  • 150g stem ginger, finely chopped
  • Optional – 50ml spiced rum

In a mixing bowl, combine the flour, spices, suet and breadcrumbs. In another bowl, combine the eggs, milk, treacle, sugar, ginger and rum and give it a whisk. Combine the two mixtures and put in a greased heat-proof bowl. Top with a circle of buttered greaseproof paper and then come tin foil, wrapping it tightly with string or a heat-proof plate on top. Make sure those edges are secured down.

Put the bowl into a large saucepan and fill with boiling water about three quarters of the way up. With the lid on, simmer for about 3 hours, checking the water level occasionally. Your pudding will puff up and be beautifully light, moist and spongy – ready for you to slather on some custard.

Leave a Reply

Your email address will not be published. Required fields are marked *