Sunday, 16 November 2008

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.

21 comments:

April said...

*sigh* yummy!!!!!!!!!!!!!!
dribble drool!

April xx

Holler said...

Mmmmm, lovely! I can almost taste it :P

Beth said...

I love steamed puddings. This looks fantastic

Swati said...

Your description has aroused my taste buds..LOL
This looks too good to just SEE..I need to make it..

Margaret said...

Lovely pud! We are ginger lovers here in this house and so I'll have a go at this one. The pudding and custard looks wonderful.

Cakelaw said...

Ginger pud - with custard - this is too much! I need some now!!!

Emily said...

I've never had a steamed pudding before! Sounds delicious...

Bake your cake and eat it too said...

ohhhhh..I LOVE ginger! I can literally taste that pudding right now. Emmm..

anudivya said...

Ginger, nothing beats it for me. I just adore your pudding, I wish I could have some right now.

Maria said...

I have never had a steamed pudding. SAD!! I better give it a try!

Sophie said...

I can see why custard would be the tastiest complement, it looks moist and wonderful!

Joan said...

How many (greedy) people will this feed please?

The Caked Crusader said...

Hi Joan

It would definitely feed 6 greedy people.

Hope this helps

The Caked Crusader

Rosie said...

Oh my this is ultimate perfection of our steamed puds! Lovely C.C.

Rosie x

Angela said...

God, I haven't made a steamed pudding in years. This looks amazing!! And that custard is just the right thickness, too. None of this runny creme anglaise nonsense...

Katie said...

Ohh that looks so warming and comfoting. I'm a new convert to ginger and now I can't get enough of it. Plus, you served it in my favourite way - with lots of custard :)

Jacque said...

Wow, that does look delicious! What an intesting recipe.

I've never steamed a pudding (cake?) but I'd like to.

quinn said...

I *love* ginger and this cake looks fantastic! But I've never heard of "stem ginger" and must google right away...
Thanks for inspiration!

glamah16 said...

I really must try this. Its looks so light and delicate. Abd ginger is always so soothing after a big meal.

PG said...

mouth watering!! Fabulous! Have never had steamed puddings. I would love to make it, but I'll have to wait for a while before I can do that. Have bookmarked the recipe. wonderful!Thanks for sharing!

WMG said...

Fab recipe... the cake was light and extremely tasty.
I made 5 small cakes for individual portions. Thanks for sharing!