Monday, 29 April 2013

Epic steamed ginger pudding

Steamed ginger pudding on a cold rainy evening... what could be better?  Steamed ginger pudding with custard and cream, of course!  I love pudding, I have such a sweet tooth.  This pudding exceeded my expectations, though - it was light, moist, spongy, saucy, sweet, sticky, and my flatmate and I went back for seconds... and then thirds!  It was truly an epic pudding, and every time I took a mouthful I thought "Wow! This is amazing!" (even though I had made it myself.  I am usually quite modest.)  I am lucky enough to own a steamer and it is so easy to use.  You just fill the bottom part up with water, place the containers on top, put the lid on, and switch it on to however long you want it to cook.  The best part, though, is that unlike traditionally steamed puddings which have to cook for 2 hours, the steamer cooks my pudding perfectly in only 35 minutes.  Before I had a steamer, I used to bake them in the oven and that worked too, but it isn't as moist.

This recipe came from my old, battered, 1974 edition of the Edmonds Cook Book.

Steamed Ginger Pudding

 4 oz butter 
2 oz sugar
2 Tbsp golden syrup
1 egg
8 oz flour
a knob of fresh grated ginger (or 2 tsp ground ginger)
1 tsp baking soda (bicarb soda)
about 150ml milk

Cream butter, sugar and golden syrup together.  (I also added 1 tbsp of molasses, as it is full of nutrients. The label says it can be used as a replacement for golden syrup, but I tried that the second time I made this, and it wasn't as good - not very sweet at all. So best to just add 1 tbsp of molasses along with the 2 tbsp of golden syrup). 

Add egg and mix well.

Dissolve baking soda in milk and add alternately with dry ingredients.  (although I just threw it all in and then mixed it up).

Pour a thin layer of golden syrup over the bottom of your baking dish / casserole dish / steamer bowl).

Pour pudding mix over the top, taking care not to displace the golden syrup in the bottom.

Steam for 35 minutes, or bake for approx 45 minutes at 180 degrees.

Serve with your choice of custard, cream, or ice cream.

leftovers were also wonderful for breakfast the following morning!


  1. mmm, sounds yum. I've never seen a steamer like yours

  2. I can't remember where I got it from, was somewhere in Pukekohe.

  3. Sally I've made this recipe before, steaming in a pot on the stove without molasses or golden syrup coating and it's never looked as moist and crumbly as yours. What am I doing wrong? It tastes nice but is stiff like a firm cake. Can I add oil or something to make it softer?