Ginger pudding recipes
Our top 3 of 3 Ginger pudding recipes
I love to make individual puddings, but it is easy to double up to make in a large dish for large helpings for 4 - 6 after a family Sunday lunch. If you do have any left, it is nice cold too, or reheat in the oven for about 10 minutes.
- 50 g unsalted butter
- 50 g soft brown sugar
- 1 egg
- 50 g self raising flour
- 3cm chunk fresh ginger
- 50 g soft brown sugar
- 150 ml freshly boiled water (hot)
- Preheat the oven to 180C.
- Melt the butter in saucepan or in the microwave. Pour into a bowl with 50 g soft brown sugar. Finely grate the ginger, add to the mixture, and stir everything together. Lightly beat the egg then add and stir well. Sift in the flour and gently stir in. Pour into 4 ramekins or other small individual dishes, or 1 larger baking dish (approx. 1/2 litre capacity minimum).
- Mix the other 50g soft brown sugar with the freshly boiled water and pour over the cake mixture. Don't worry if it looks a little strange - it will work!
- Lay a piece of tin foil over the top of the dishes / dish and bake for 25 minutes. Remove the foil and bake for another 5 minutes until golden.
- Serve immediately with vanilla ice cream - a lovely contrast with the hot pudding - or cream / creme fraiche. When you put your spoon in, you will discover the caramel-like ginger sauce underneath.
To give more flavour add 25g stem ginger roughly chopped to the mixture before steaming
- 225g self raising flour
- Pinch salt
- 2 tsp ground ginger
- 50g margarine
- 50g caster sugar
- 2 tbsp golden syrup
- 2 medium eggs
- 2 tbsp milk
- Grease a 1.2 litre pudding basin
- Mix flour, salt and ginger
- Rub in margarine and mix in the other ingredients
- Place mixture in basin. Cover with pleated greaseproof paper or foil and steam for about 1 and a half hours.
- 180g butter
- ½ cup brown sugar. firmly packed
- ½ cup golden syrup
- ¼ cup honey
- ¼ cup Water
- 2 eggs. beaten
- 1 ½ cups plain flour
- 1 ½ cup self raising flour
- 1 ½ tablespoons ground ginger
- 1 tsp bicarbonate of soda
- 2 tbsp finely chopped glace ginger
- lightley grease aluminium pudding steamer (6 cup capacity), line base with paper, grease paper.
- Combine butter, sugar, golden syrup, honey and water in pan,stir over heat until butter is melted. Bring to boil, remove from heat,cool to room temperature.
- Stir eggs into butter mixture, then sifted dry ingredients and glace ginger,mix well.
- Spoon mixture into prepared steamer, cover with greased foil, secure with string or lid. Place steamer in boiler with enough boiling water to come halfway up side of steamer,boil, covered for about 2 hours or until firm. Replenish water when necessary. Serve pudding hot with custard, cream or ice-cream if desired.