Stem ginger steamed pudding

This is the pudding to top all puddings! The light sponge, the heat of the ginger, the syrupy sauce oozing into the pudding when turned out. Pudding heaven.

The stem ginger shines almost like it’s lit from within:


The pudding uses a lot of stem ginger. Stem ginger is wonderful – I love the rotund shape of it and the stickiness of the syrup it sits in. It packs a punch but not too much. Not only are there slivers of ginger on top of the pud, but also finely chopped chunks in the sponge. You can just make out the flecks of ginger:


The recipe suggested serving with whipped cream but, for me, it would be a crime to serve this pudding with anything but custard!


Steaming a sponge always results in a lighter texture than baking. The sponge of this pudding was so light it was like eating a cloud:


Here’s my arty close up to end this post:


Ingredients:
For the syrup:
2 chunks of stem ginger cut into thin slivers
5 tablespoons stem ginger syrup from the jar
4 tablespoons golden syrup

For the pudding:
150g golden caster sugar
150g unsalted butter
3 eggs
200g self raising flour
75ml milk (whole or semi skimmed)
3 chunks stem ginger, chopped finely
1 teaspoon ground ginger

How to make:

- Generously butter a 1.5 litre pudding basin.
- Place the slivers of stem ginger into the basin.
- Mix together the stem ginger syrup with the golden syrup. Pour over the stem ginger slivers in the pudding basin.
- In your steamer, ensure that you have enough boiling water to come halfway up the basin. However, I used a steamer basket, so my sponge didn’t sit in the water. Both ways work just as well.
- Now make the pudding: cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, alternating with the flour.
- Pour in the milk and beat until smooth.
- Stir in the chopped stem ginger and the ground ginger.
- Spoon into the pudding basin. The basin will not be full as the pudding needs room to rise.
- Cover the top of the basin with a centrally pleated piece of baking paper, and another of foil.
- Secure with string and steam for approximately 1 ½ hours. A little more won’t cause any harm.
- Remove the foil and paper and run a knife around the edge of the pudding before turning out.
- Turn the pudding out onto a lipped plate, in order to ensure that you don’t lose any of the syrup.
- Serve straight away with hot custard.
- Bask in glory at the wonderful thing you have made.
- Eat.