Saturday, March 30, 2013

'Only a ginger can call another ginger, ginger' ...Tim Minchin

I have been asked many times in the past by several individuals for my recipe for  'Steamed Ginger pudding'.  I've been making it since my teens and it's my Mum's favourite dessert, and so it's the recipe that I have become famous for (or possibly infamous for)  at family gatherings.  Seeing that it is Easter Sunday tomorrow I was once again asked to make it and thought I'd better stop procrastinating and finally blog my recipe too. So here goes nothing...

My Steamed Ginger pudding recipe…
The finished product..Yum!

3 cups self-raising flour

1 heaped teaspoon baking powder

175 grams unsalted butter

2/3 cup sugar

400g Jar of Stem ginger in Syrup (I like Hong Kong ‘Tung chun’ brand usually available from Chinese supermarkets or Sri Lankan Spice shops.)

4 eggs
1/2 cup lukewarm milk.


1.       Preheat oven to 180 ºC (350 ºF)

2.       Sift flour and baking powder into a bowl and set aside.

3.       In another mixing bowl cream butter and sugar and beat well. Add eggs one a time mixing thoroughly.

4.       Remove stem ginger from the jar carefully with a fork, saving he remaining syrup left in the jar for a later step. Either chop up ginger with a knife or pulse in a food processor until chopped. Pulsing is necessary otherwise you will end up with a paste, which is ok but you lose any texture.  Add chopped ginger to the butter/sugar/egg mixture.

5.       Add sifted flour/baking powder that you set aside earlier and warm milk to the mixture and mix until combined. The mixture should be a soft dropping consistency. If the mix is too dry you can always add a little more milk if needed.

6.       Pour the ginger syrup that was left in jar into the bottom of a well-buttered baking dish (I find a 20cm square tin cooks the most evenly) and then carefully spoon your batter mixture over the top.  Cover the baking dish with foil.

7.       Place baking dish into another larger baking tray and then pour enough water into that tray to come halfway up the sides of the dish.

8.       Bake for about  1 ½ to 2 hours at around 180ºc (maybe 170ºc if fan forced, depending on your oven) until the pudding feels firm and springy to touch in the centre and has loosened from the sides of the tin.

9.       Carefully turn out into a plate and serve hot with cream or custard or vanilla ice cream.

Note: if there is any syrupy cake (after baking) stuck to the bottom of tin I just scrape that off and spread back over the top of the steamed cake, as per the image below. 

*Variation: If you are real ginger lover like me add a heaped teaspoon of powdered ginger when sifting the flour for an extra ginger kick!.
Close up shot of steamed gingery goodness.
My preferred brand of 'Stem ginger in Syrup'. 

I like this brand because they use young ginger in their product.  I have tried other brands in the past and was not pleased with the results as old ginger was used which made for a hotter-too spicy flavour.


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Scotch Mist said...

Hi Mark,

Thanks so much for the recommendation. I shall have a look into joining up now.