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.
- 150 g soft butter
- 125 g dark muscovado sugar
- 3 large eggs
- 5 balls of stem ginger finely minced
- Syrup from the jar of stem ginger
- 175 g self-raising flour
- 2 tsp ground ginger
- 1/2 tsp mixed spice
- 1/2 tsp ground cinnamon
- 2 tbsp 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.