Using fresh ginger rather than ground ginger powder gives this traditional style pudding a modern edge. If your ginger is a little fibrous it is best to use a very fine grater and discard the coarse fibres.
Preparation Time: 10 minutes
Cooking Time: 75 – 80 minutes + 5 minutes standing time
1/3 cup golden syrup
¾ teaspoon bicarbonate of soda
3 teaspoons freshly grated ginger
¾ cup (180ml) milk
1 whole egg
1 egg yolk
1½ cup self-raising flour
Cream, to serve
½ cup golden syrup
3 tablespoons water
1½ teaspoon freshly grated ginger
- Grease a 2L pudding steamer or heat proof ceramic bowl with butter.
- Combine butter and golden syrup in medium saucepan and stir over low heat until smooth. Remove from heat and stir in soda.
- Combine grated ginger; milk, whole egg and egg yolk in a jug and whisk to combine. Mix milk mixture and self-raising flour into saucepan in two batches. Mix until well combined.
- Pour mixture into prepared steamer or bowl. If using bowl, cover securely with pleated baking paper and foil. If using steamer, secure with lid.
- Place pudding steamer in a large saucepan with enough boiling water to come halfway up the side of steamer; cover saucepan with tight-fitting lid. Boil for 75 – 80 minutes, replenishing water as necessary to maintain level. Stand pudding for 5 minutes before turning onto plate.
- To make syrup, combine ingredients in small saucepan over medium heat, stirring until smooth. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes. Alternatively, combine ingredients in a microwave safe jug and cook at medium power for 4 minutes and whisk well.
- Serve pudding with syrup and cream.
Lyndey’s Note: If using a ceramic bowl rather than a pudding steamer, ensure the paper and foil cover is tight and secure. This is very important as it will prevent water ruining the pudding when topping up the saucepan with boiling water.