My Steamed Ginger pudding recipe…
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| The finished product..Yum! |
Ingredients:
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.
Method:
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!.
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| Close up shot of steamed gingery goodness. |
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| 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.
