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
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Grease a pudding basin well with butter.
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Place half the stem ginger in the bottom of the basin then pour over a couple of tbsp of the syrup from the jar.
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Cream the butter and sugar until fluffy then beat in the eggs one at a time.
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Sift over the flour and spices and stir in with the stem ginger.
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When well mixed, let down the mixture with the liqueur and milk and pour into the basin.
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Cover with a piece of foil you've oiled or butter and pleated - crimp around your basin well to ensure it remains water tight.
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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.
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Evert the bowl over a plate with a lip and portion into 8 to serve with lashings of vanilla custard.
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Like this post? Then why not try these related recipes:
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- Ginger & Lemon Thumbprints
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- Ginger Mojito Cake
Hello there,
I have never heard of King’s Ginger liqueur but we do love ginger and have it on hand. I think this moist pudding looks and sounds very tasty too. I’m putting the recipe on the cook’s list to try out.
P.S. My hubby is the cook and baker here and he’s not into gadgets. I don’t object to time saving gadgets though. I would love to have a dishwasher so I could get out of doing my manual dish washing and pot scrubbing job and have more time to blog. 😉
Hungry Hubby is very grateful for our dishwasher but given that he doesn’t cook or bake like you, he has to earn his keep some how ;). He is forever asking me to make things which use “just one pot” – I think that’s cheating! 😉
Google the King’s Ginger liqueur, it’s a beautiful drink and there’s lots of ideas for long drinks with it on the site.
Oh this Ginger Pud sounds utterly heavenly and so does that ginger liquor:-)
Both well worth a try – we’ve half the pudding left for tomorrow 🙂
Looking amazing and flavourful – shame about the lack of DSLR, but we get the picture. Geddit?!
Oh well done ;). It was rather flavourful indeed – the muscovado sugar is the star here. It’s almost gingerbread like really with it’s treacly loveliness!
Sounds ideal. I also want gingerbread now.
Ooooh this looks yum! I have a ginger pudding recipe on my blog which I love, but had never thought to add Kings Ginger Liqueur. Will deffo be giving this a try mmmmmm!
I have a “healthy” ginger pudding too if you’re feeling virtuous; made with butternut squash, rice flour and ground almonds. The link should be under this blog post. I’ll take a look at yours – this blog boasts an unhealthy obsession with all things ginger when I think about it lol! 😉
Thanks for checking my post out! There is nothing unhealthy about an obsession with ginger :-). I’m going to have a look at that recipe as I have some butternut squash puree leftover from an attempt at baking healthily. I have a nut allergy though, so wondering what I could replace the almond flour with? Coconut flour, maybe?
That could work or just more rice flour – the almonds derive moistness so maybe up the squash a touch too 🙂
Ok, thank you. I’ll let you know how I get on.
Great!
This looks good again Jodie.
As Belgian I am wondering how deep, volume… the pudding basin must be. Is it a certain size? Thanks
Ann this oven proof dish was about 7-8 inches across and 2.5 inches deep. You could use a standard pudding basin for this amount too – didn’t you get one when we were in London together?
OMG – that’s a pudding to remember! Thanks for the stem ginger recipe to go with it 🙂
You’re more than welcome x
I just found your site and I can see several hours of browsing and drooling ahead. Your recipes look fantastic! Thank you so much for including us measurements. I can convert and weigh country but usually I just flip and find another recipe. Now I don’t have to. I do have a question. I would love to make this in my instant pot and I would like to know how long to steam it.
Thank you s much for your lovely comment Yvonne, and I do think I understand you Lol. Really glad the unit converter is helpful. You could try following the directions for my instant pot alternative Christmas pudding. I haven’t tested it myself but I have a feeling it would work very well. https://www.everynookandcranny.net/instant-pot-alternative-christmas-pudding/
Well, that came out a little bit strange with instant edit but I hope you can understand what I mean.