Buttery Sticky Steamed Pudding with Stem Ginger and Golden Syrup
But first, a proper old-fashioned steamed pudding. In 1861, Mrs Beeton recorded a ginger pudding made with suet, flour, sugar and grated ginger, boiled for three hours. Mine is a buttery, sticky take on this Victorian comfort, with plenty of stem ginger & lashings of golden syrup. Hot vanilla custard and a little extra golden syrup, because why not?
Ingredients
For the sponge
- 175 g salted butter, very very soft.
- 150 g light soft brown sugar
- 3 large eggs
- 175 g self-raising flour
- 2 tbsp treacle or molasses
- 2 tbsp ground ginger
- 1 tsp ground cinnamon
- 3 balls stem ginger, chopped
- 2 tbsp stem ginger syrup
- 3 to 4 tbsp whole milk
- 3 g flaked salt
(Syrup layer)
- 150 g golden syrup (yes, really!)
- 2 tbsp stem ginger syrup
- 1 ball stem ginger, finely chopped
- 1 tsp lemon juice
Instructions
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Generously butter a 1.2 litre pudding basin.
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Mix the golden syrup, stem ginger syrup, chopped ginger and lemon juice, then pour into the bottom of the basin.
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Beat the salted butter and brown sugar together until pale and fluffy.
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Add the eggs one at a time, beating well between each addition.
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Fold in the dry ingredients, followed by the chopped stem ginger, molasses and ginger syrup.
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Add enough milk to give a soft dropping consistency.
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Gently spoon the mixture over the golden syrup, leaving room for the sponge to rise. Cover with pleated baking parchment and foil, securing tightly with kitchen string.
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Place the basin on a trivet in a large saucepan and pour in enough boiling water to come halfway up the sides. Cover and steam gently for 1 hour 45 minutes to 2 hours, topping up the water when needed, until the sponge is cooked through.
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Leave to stand for 5 minutes before carefully turning out onto a serving plate.
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Let all that glorious golden syrup tumble down the sides and serve warm with plenty of cream or custard.
Notes
Committed to this collection by the hand of Hunter.
