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King's Ginger Pudding
Servings: 6
Author: Just Jo
Ingredients
  • 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
Instructions
  1. Grease a pudding basin well with butter.
  2. Place half the stem ginger in the bottom of the basin then pour over a couple of tbsp of the syrup from the jar.
  3. Cream the butter and sugar until fluffy then beat in the eggs one at a time.
  4. Sift over the flour and spices and stir in with the stem ginger.
  5. When well mixed, let down the mixture with the liqueur and milk and pour into the basin.
  6. Cover with a piece of foil you've oiled or butter and pleated - crimp around your basin well to ensure it remains water tight.
  7. 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.
  8. Evert the bowl over a plate with a lip and portion into 8 to serve with lashings of vanilla custard.