Steamed Ginger Pudding

Name: Steamed Ginger Pudding
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 3 ⁄ 4 cup flour; 2 tsp. ground ginger; 1 tsp. ground allspice; 1 tsp. baking powder; 1 tsp. baking soda; 3 1 ⁄ 2 oz. suet, minced; 1 1 ⁄ 4 cups fresh bread crumbs; 1 cup milk; 3 Tbsp. Lyle's Golden Syrup; 1 ⁄ 4 cup treacle or molasses; 2 ⁄ 3 cup preserved stem ginger, diced; 3 Tbsp. preserved-ginger syrup; pinches salt; Butter for greasing pan and foil

Serves
serves 6

This English pudding is perfectly spiced with ginger and allspice.

Ingredients

³⁄₄ cup flour
2 tsp. ground ginger
1 tsp. ground allspice
1 tsp. baking powder
1 tsp. baking soda
3 ¹⁄₂ oz. suet, minced
1 ¹⁄₄ cups fresh bread crumbs
1 cup milk
3 Tbsp. Lyle's Golden Syrup
¹⁄₄ cup treacle or molasses
²⁄₃ cup preserved stem ginger, diced
3 Tbsp. preserved-ginger syrup
pinches salt
Butter for greasing pan and foil

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Instructions

Step 1

Sift flour, ginger, allspice, baking powder, and baking soda into a medium mixing bowl. Add suet and bread crumbs; mix well. Combine milk, golden syrup, treacle, half of the ginger and syrup, and salt in a small pan and cook over medium heat until warm. Pour milk mixture into bread-crumb mixture and beat until sloppy and just dropping off the spoon.

Step 2

Generously grease a 4-cup pudding mold with butter; put remaining ginger and syrup in the bottom. Pour in pudding mixture, cover tightly with buttered foil, and place on a rack in the bottom of a large pot. Add enough hot water to come an inch or two up sides of mold. Cover, bring water to a gentle simmer over medium-low heat, and steam pudding for 1 1⁄2-2 hours, until an inserted toothpick comes out clean. Unmold onto a plate.

Sift flour, ginger, allspice, baking powder, and baking soda into a medium mixing bowl. Add suet and bread crumbs; mix well. Combine milk, golden syrup, treacle, half of the ginger and syrup, and salt in a small pan and cook over medium heat until warm. Pour milk mixture into bread-crumb mixture and beat until sloppy and just dropping off the spoon.
Generously grease a 4-cup pudding mold with butter; put remaining ginger and syrup in the bottom. Pour in pudding mixture, cover tightly with buttered foil, and place on a rack in the bottom of a large pot. Add enough hot water to come an inch or two up sides of mold. Cover, bring water to a gentle simmer over medium-low heat, and steam pudding for 1 1⁄2-2 hours, until an inserted toothpick comes out clean. Unmold onto a plate.