Ginger Syrup Steamed Pudding Recipes

STEAMED GINGER PUDDING WITH APRICOT JAM

Steamed Ginger Pudding with Apricot Jam image

Steaming is the the traditional way to cook one of these English cakes. The batter and jam are put into a heatproof bowl, then topped with parchment and a tea towel.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 10

Ingredients

6 tablespoons unsalted butter, softened, plus more for bowl and parchment
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 cup plus 2 tablespoons sugar
1 large egg
1/3 cup coarsely chopped candied ginger
1 tablespoon honey
1 tablespoon whole milk
1/4 cup plus 1 tablespoon apricot jam

Steps:

Butter a 5-cup heatproof pudding basin or mixing bowl. Cut a parchment circle to fit top of bowl; butter. Fill a large pot fitted with a steamer or pasta insert with enough water to come halfway up bowl (test this with an empty bowl); set aside.
Stir together flour, baking powder, and ground ginger in a small bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg. Reduce speed to low. Add flour mixture in 3 batches. Add chopped ginger, honey, and milk; mix until just combined.
Spoon jam into bottom of prepared bowl. Pour batter on top; smooth with a spatula. Cover bowl with prepared parchment, buttered side down. Place a tea towel on top, and secure with kitchen twine. Knot opposing corners of towel together on top of bowl.
Bring water in prepared pot to a boil over medium-high heat. Carefully lower pudding bowl into steamer; cover pot. Reduce heat to medium-low. Steam 2 hours, checking occasionally to make sure water doesn't completely evaporate. Transfer to a wire rack; remove towel and parchment. Let cool 10 minutes. Run a small knife around edge of bowl; invert pudding onto a plate. Serve warm.

STEM GINGER & SQUASH STEAMED PUDDING

Stem ginger & squash steamed pudding image

The secret of Jodie Montgomery-Cranny's delicious gluten-free dessert is grated butternut squash

Provided by Good Food team

Categories Dessert, Dinner

Time 1h55m

Number Of Ingredients 10

Ingredients

butter , for greasing
3 balls stem ginger from a jar, finely chopped, plus 4-6 tbsp syrup from the jar
3 large eggs
200g golden caster sugar
200g peeled and finely grated butternut squash
zest 1 large lemon
175g rice flour
50g ground almond
2 tsp ground ginger
2 tsp baking powder

Steps:

Lightly butter a 1.5-litre pudding basin. Put one-third of the stem ginger and all the ginger syrup in the bottom. Set aside.
In a bowl, beat the eggs and sugar with an electric whisk until pale and fluffy. Fold in the butternut squash, lemon zest and the remaining stem ginger. Fold the dry ingredients into the egg mixture with a large metal spoon until well combined.
Fill the basin with the sponge mixture. Cover with a layer of buttered baking parchment and foil, making a pleat in the centre to allow the pudding to rise. Tie on securely with string, then put in a steamer or large pan with an upturned bowl in the bottom. Add boiling water to come halfway up the sides of the basin, cover with a lid and simmer for 1½ hrs. Check the water level every now and then, and top up if you need to.
To test when the sponge is ready, insert a skewer into the centre. It should come out clean with no trace of raw mixture. Unwrap and serve hot.

Nutrition Facts : Calories 230 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

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