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Treacle and ginger steamed pudding
Treacle and ginger steamed pudding
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Ingredients:
  • 80ml treacle
  • 125g butter, softened
  • 70g brown sugar
  • 3 eggs, at room temperature
  • 190g self-raising flour
  • 10.00 gm ground ginger
  • 2.50 gm ground cinnamon
  • 1/2 tsp ground cloves
  • 1.25 gm ground nutmeg
  • 60g sour cream
  • 50g ginger
  • Vanilla ice-cream or custard, to serve
Instructions:
  • Butter the 6-cup (1.5L) pudding basin generously, then gently pour half of the treacle into the bottom of the basin.
  • In a medium bowl, use an electric mixer to beat together butter, sugar, and remaining treacle until pale and creamy. Add the eggs one at a time, beating well after each addition. Stir in the flour, ginger, cinnamon, cloves, and nutmeg until combined. Mix in the sour cream and glace ginger. Spoon the mixture into the prepared basin and smooth the surface with the back of a spoon.
  • Lay a 40cm square of foil over a 40cm square of baking paper, folding a pleat in the center. Cover the pudding with the paper side down and secure it with kitchen string.
  • Place a heatproof saucer in the bottom of a large saucepan and fill halfway with boiling water. Place over high heat until boiling, then lower the basin into the water. Cover tightly and simmer on medium heat for 1 1/2 hours, ensuring water level is maintained. Test for doneness with a skewer. Rest for 5 minutes before serving.
  • Carefully invert the pudding onto a serving plate using rubber gloves. Slice into wedges and enjoy promptly with a side of vanilla ice cream or custard, if preferred.

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