Sticky Ginger Pudding

Sticky Ginger Puddings

175g butter, softened, plus extra for greasing
175g golden caster sugar
175g self-raising flour
1 tsp baking powder
1 tsp of ground ginger powder
50g stem ginger from a jar, diced, plus 3-4 tbsp of the ginger syrup
2 tbsp golden syrup, plus 4 tbsp
3 large eggs, beaten
2 tbsp milk
A pinch of salt

ginger pudding, icecream butterscotch sauce© www.inspiredcompany.com© www.ice-cream-magazine.com  Hot Ginger steamed sponge pudding with vanilla ice cream © ice-cream-magazine.com  Hot Ginger steamed sponge pudding with vanilla ice cream © ice-cream-magazine.com© www.inspiredcompany.com© www.ice-cream-magazine.com  Hot Ginger steamed sponge with vanilla ice cream © www.inspiredcompany.com© www.ice-cream-magazine.com

Generously butter 6 individual mini pudding basins, disposable work well. Line the bases with a circles of parchment paper. Spoon the diced ginger into the bases of the pudding basins, then combine the two syrups and pour equally to fully cover the chopped ginger in the basins, reserve the rest for serving.

In a bowl sift the flour, baking powder, ginger and salt into a large bowl. Then add the butter, sugar, eggs and milk and beat (I use an electric blender) for a few minutes, until smooth.

Spoon or pour the mixture into a jug (so much easier) then into the basins, enough to generously 2/3rds fill the basins. Tap each basin once and firmly to level the mixture and encourage any large air bubbles to the surface.

Cover each basin with a suitable size piece of buttered greaseproof (or foil) leaving a pleat for expansion. Most of the time I secure these with a decent rubber band rather ‘than fiddling about with pieces of string, making handles etc. and just use kitchen tongs! Thanks to our lovely post lady who would otherwise throw the bands away.

Place the pudding basins on a trivet. I ‘repurpose’ scrunched foil and an old upturned plate in a large saucepan and fill with enough boiling water to come 2/3rds up the sides of the basins. Cover tightly and set to a low simmer for at least an hour without lifting the lid for the first 1/2 hour. Only top up with boiling water or the puds may well sink, steam for an hour and a half; up to two hours is ok if you’re entertaining.

To serve, loosen the sides of the puddings with a palette knife and carefully turn out onto a plate as they will be hot hot hot, and the sugary ginger magma topping can burn.
Pour over the reserved syrup and serve with a ball of no cook vanilla ice cream .

Enjoy! X

For Steph xo (as promised) and the Doldrum diva

8 thoughts on “Sticky Ginger Pudding

  1. I love ginger. It is a favourite with 3 generations of men in my family so far, and promising youngsters coming up. These look delightful.

  2. Thanks for posting this recipe, as promised! One of my favourite desserts. Delicious! A timeless classic. Love how you serve it with ice cream too, the combination of hot and cold is genius. Keep blogging!
    Steph 😃💋

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