Golden syrup and ginger steamed pudding

4 November 2012

Golden syrup and ginger steamed pudding My Nana used to make a great golden syrup pudding, but unfortunately no-one in my family seems to have a copy of her recipe. I decided to search for a similar pudding, and found a nice-looking, lemon-flavoured one by Stephanie Alexander. The pudding was delicious, and the lemon made it light and summery. My Nana’s pudding, however, was rich and comforting. I replaced the lemon flavour with ginger to give the pudding an earthy, warming tone, and it turned out much more to my liking.

This recipe is very scalable: you use equal weights of butter, flour, sugar, and eggs; and the number of tablespoons of water you use is the same as the number of eggs. This is convenient if for some reason you need to make a bigger pudding. I’ve specified size seven eggs because they each weigh approximately 55 grams, but if you’re using a different size, simply weigh the eggs and scale the other ingredients accordingly.

  • For six servings of pudding:
    110 g unsalted butter, softened
    110 g castor sugar
    110 g flour
    2 tsp ground ginger
    1 tsp baking powder
    2 size 7 eggs
    2 tbsp cold water
    About 4 generous tablespoons golden syrup
    80 ml ginger beer or ale
    Extra butter for greasing the pudding basin
  • For the sauce:
    60 g unsalted butter
    120 g golden syrup
    150 ml ginger beer or ale
    1 tsp additional ground ginger (optional)
  • Cream the butter and sugar until light and fluffy. Add one tablespoon of the flour, along with the ground ginger and baking powder and beat in well. Beat the eggs with the water in a separate bowl, and incorporate very gradually, beating well as you do so. Fold in the remaining flour until just mixed.
  • Grease a 1 litre pudding basin, or a large heatproof bowl. Pour the golden syrup and the ginger beer into the bottom. Spoon your pudding batter in over the top.
  • Cover the basin with a pleated sheet of foil and secure with string. Put the basin on a trivet or an inverted plate inside a large pot and add boiling water to come two thirds of the way up the sides of the basin. Cover the pot and boil for 1½ hours, topping up the water level as necessary.
  • While the pudding is steaming, make the sauce. Put the butter, golden syrup, ginger beer, and the ground ginger (if you’re using any) in a pot and bring it to the boil over a low heat. Once boiling, stir it occasionally and let it bubble for another 5–10 minutes, until it is thick and caramel-like.
  • To serve, spoon plenty of sauce over each serving, and offer pouring cream at the table.