Steamed Ginger Pudding

  • Serves

    serves 6

This English pudding is perfectly spiced with ginger and allspice.


  • 34 cup flour
  • 2 tsp. ground ginger
  • 1 tsp. ground allspice
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3 12 oz. suet, minced
  • 1 14 cups fresh bread crumbs
  • 1 cup milk
  • 3 Tbsp. Lyle's Golden Syrup
  • 14 cup treacle or molasses
  • 23 cup preserved stem ginger, diced
  • 3 Tbsp. preserved-ginger syrup
  • pinches salt
  • Butter for greasing pan and foil


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.

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