📝 About This Recipe
A cornerstone of British comfort food, this steamed ginger sponge is the ultimate antidote to a chilly evening. This pudding is incredibly moist and light, boasting a triple-threat of ginger—ground, fresh, and crystallized—to create a sophisticated warmth that lingers on the palate. Traditionally steamed in a ceramic basin, it yields a soft, cake-like texture that simply cannot be replicated by baking.
🥗 Ingredients
The Pudding Base
- 175 grams Unsalted Butter (softened, plus extra for greasing)
- 175 grams Light Muscovado Sugar (packed)
- 175 grams Self-Raising Flour (sifted)
- 3 large Eggs (at room temperature, lightly beaten)
- 2 teaspoons Ground Ginger (freshly opened for best flavor)
- 1/2 teaspoon Ground Cinnamon
- 1 tablespoon Fresh Ginger (finely grated)
- 3 knobs Stem Ginger in Syrup (finely chopped)
- 1 tablespoon Black Treacle (adds deep color and bitterness)
- 2 tablespoons Whole Milk (to loosen the batter)
The Glaze and Bottom Layer
- 4 tablespoons Golden Syrup (Lyle's brand is traditional)
- 1 tablespoon Stem Ginger Syrup (from the jar of stem ginger)
For Serving
- 1 cup Heavy Cream or Custard (warmed for serving)
👨🍳 Instructions
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1
Thoroughly grease a 1.2-liter (2-pint) pudding basin with softened butter. Place a small circle of parchment paper at the very bottom to ensure the pudding releases perfectly.
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2
Mix the 4 tablespoons of golden syrup and 1 tablespoon of stem ginger syrup together, then pour this into the bottom of the prepared basin.
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3
In a large mixing bowl, cream the softened butter and muscovado sugar together using an electric whisk until the mixture is pale, light, and fluffy (about 3-4 minutes).
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4
Gradually add the beaten eggs one at a time, whisking well after each addition. If the mixture looks like it might curdle, add a tablespoon of the flour.
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5
Stir in the black treacle, freshly grated ginger, and the finely chopped stem ginger until evenly distributed.
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6
Gently fold in the sifted self-raising flour, ground ginger, and cinnamon using a large metal spoon, being careful not to knock out the air.
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7
Add the milk and fold gently until the batter reaches a 'dropping consistency'—it should fall easily off the spoon when tapped.
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8
Spoon the batter into the basin over the syrup, leveling the top with the back of a spoon. Leave at least 1 inch of space at the top for the sponge to rise.
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9
Prepare the lid: Lay a piece of parchment paper over a piece of foil and make a 1-inch pleat in the center of both. Place over the basin (parchment side down) and tie tightly under the rim with kitchen twine.
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10
Create a handle with the twine to make lifting the basin easier. Trim any excess foil and tuck it under to prevent water from seeping in.
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11
Place the basin in a large pot with a steamer insert, or stand it on an upturned saucer at the bottom of the pot. Pour in boiling water until it reaches halfway up the side of the basin.
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12
Cover the pot with a tight-fitting lid and steam over low heat for 2 hours. Check the water level every 30 minutes, topping up with more boiling water as needed.
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13
Once cooked (a skewer through the foil/paper should come out clean), carefully lift the basin out and let it stand for 5 minutes.
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14
Run a palette knife around the edge of the pudding, place a warmed serving plate over the basin, and confidently invert it. The syrup will cascade down the sides.
💡 Chef's Tips
Ensure all ingredients, especially eggs and butter, are at room temperature to prevent the batter from curdling. Never let the pot boil dry; always keep a kettle of hot water ready to top up the steamer. The pleat in the foil/paper lid is essential as it allows the pudding to expand upward during steaming. For a darker, spicier pudding, increase the black treacle to 2 tablespoons and reduce the golden syrup accordingly. If you don't have a pudding basin, a heatproof glass bowl will work, though cooking times may vary slightly.
🍽️ Serving Suggestions
Serve warm with a generous pour of thick, vanilla-flecked custard. A dollop of clotted cream or slightly sweetened whipped cream provides a lovely cool contrast to the hot sponge. Pair with a glass of chilled dessert wine or a smoky Earl Grey tea. For an extra touch of decadence, drizzle with additional warm golden syrup at the table. A side of caramelized pears or roasted apples complements the ginger spice beautifully.