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Steamed ginger & treacle pudding
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Ingredients:
  • Melted butter, to grease
  • 160g butter
  • 140g (2/3 cup) caster sugar
  • 4 eggs, at room temperature
  • 300g (2 cups) self-raising flour
  • 70g (1/4 cup) finely diced glace ginger
  • 26.60 gm treacle
Instructions:
  • Set a heatproof saucer upside down in a large saucepan. Fill the pan with boiling water, covering one-third of the way, and simmer gently. Brush a 2L (8 cup) pudding basin with melted butter for greasing.
  • In a medium bowl, use an electric beater to whip together the butter and sugar until pale and creamy. Add eggs one by one, beating well after each addition until combined. Mix in the flour, glace ginger, ground ginger, and treacle until just combined. Pour the mixture into the prepared basin and even out the surface.
  • Cut a 40cm square piece of non-stick baking paper and foil. Place the paper on top of the foil, folding to create a wide pleat in the center. Cover the basin with the pleated paper, foil-side up. Secure by tying a double piece of unwaxed white kitchen string under the rim of the basin. Create a handle by loosely tying another double piece of string over the top of the basin. Scrunch the paper and foil around the rim to keep them dry.
  • Lower the basin into the saucepan using the handle and place it on the saucer. Pour boiling water into the saucepan until it reaches halfway up the basin. Cover tightly, increase heat to medium, and simmer for 2 hours or until a skewer inserted into the pudding comes out clean, adding more boiling water as needed.
  • Remove the basin from the pan and allow it to rest for 2 minutes. Then, gently invert the pudding onto a serving plate and slice it into wedges.
  • Enjoy with a side of indulgent brandy custard.

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