I wouldn’t normally do this but I suspect a few friends will be asking for this recipe so here’s a short blog post with a *gasp* couple of snaps from the iPhone as Nicky Nikon didn’t come with me to my parents house this weekend. I love coming home as I get to experiment and it’s rather like being on the old TV show Ready, Steady, Cook! as I’m normally presented with a joint of meat and free range in their kitchen to create dinner. There’s no KitchenAid or gadgets here and that knife ended up embedded in my left forefinger 8 years ago so I didn’t drink any of the liqueur before baking tonight ;). It’s time to get old skool with a wooden spoon and mixing bowl.
We needed a few bits in the shops so I picked up a jar of stem ginger, some flour and sugar then I just got busy and created a new pudding. It really isn’t hard to knock up your own recipes and I encourage everyone to give it a go – it’s liberating, fun and often delicious! We are all ginger fiends in the Blogs household so this, as I’m calling it, King’s Ginger Pudding was born.
It’s a moist muscovado and stem ginger pudding which is essentially a sponge mix which you steam. I used a splash of the King’s Ginger liqueur I gave Daddums for Christmas to help it sing. It has a heavenly hum of ginger, like the warmth you get from brandy or whiskey but none of the burn. Addictive stuff. Custard is mandatory.
- 150g soft butter
- 125g dark muscovado sugar
- 3 large eggs
- 5 balls of stem ginger finely minced
- Syrup from the jar of stem ginger
- 175g self-raising flour
- 2tsp ground ginger
- 1/2tsp mixed spice
- 1/2tsp ground cinnamon
- 2tbsp King's Ginger liqueur (or just add an extra tsp of ground ginger plus 2 more tbsp of milk)
- 1 tbsp of milk
- Grease a pudding basin well with butter.
- Place half the stem ginger in the bottom of the basin then pour over a couple of tbsp of the syrup from the jar.
- Cream the butter and sugar until fluffy then beat in the eggs one at a time.
- Sift over the flour and spices and stir in with the stem ginger.
- When well mixed, let down the mixture with the liqueur and milk and pour into the basin.
- Cover with a piece of foil you've oiled or butter and pleated - crimp around your basin well to ensure it remains water tight.
- Steam for 90 minutes until cooked through in a large pan with water that comes half way up the side of your basin - ensure the pan never runs dry.
- Evert the bowl over a plate with a lip and portion into 8 to serve with lashings of vanilla custard.