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Ginger syrup steamed pudding

Name: Ginger syrup steamed pudding
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: Serves 6
Cuisine: British recipes
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

Published: 31 Oct 06
Updated: 18 Mar 24

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.

Easy
November 2006

Test kitchen approved

Serves 6
Hands on time 15 mins, plus 2 hours steaming time

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.

Nutrition: per serving

Calories: 571kcals
Fat: 29g (16.8g saturated)
Protein: 7.4g
Carbohydrates: 74.7g (52.7g sugars)
Salt: 1.2g

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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

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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.

Recipe from November 2006 Issue

Nutrition

Nutrition: per serving

Calories: 571kcals
Fat: 29g (16.8g saturated)
Protein: 7.4g
Carbohydrates: 74.7g (52.7g sugars)
Salt: 1.2g

delicious. tips

There are just two rules when it comes to cooking steamed puddings. Never top up the simmering water with cold water as it’ll cause a huge drop in temperature; and don’t be tempted to remove the lid during the first 30 minutes of cooking or your pudding will sink.