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Steamed Ginger Pudding Recipe

Course: Dessert
Total Time: Under 2 Hours
Skill Level: Moderate
Cost: Inexpensive
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Steamed Ginger Pudding

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Easy to make and very satisfying to eat, this is a traditional British dessert.

Yield: 4-6 servings


  • 2 tbsp golden syrup, plus more for serving
  • 1 tbsp fresh bread crumbs
  • ¾ cup all-purpose flour
  • 1 tsp ground ginger
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 8 tbsp butter at room temperature, plus more for the bowl
  • 2/3 cup sugar
  • Finely grated zest of 1 lemon
  • 2 large eggs, beaten
  • ¼ cup whole milk

Special equipment:

  • 6-cup heatproof bowl


1. Butter a 6-cup heatproof bowl. Pour in the golden syrup and sprinkle with bread crumbs. Add enough cold water to come about 1in (2.5cm) up the sides of a large saucepan, and bring to a boil.

2. Sift the flour, ginger, baking powder, and salt together. Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the zest, then add the eggs, one at a time, beating well after each addition. Stir in half the flour mixture, then the milk, then the remaining flour.

3. Transfer the batter to the prepared bowl. Cover with a double layer of parchment paper then a piece of aluminum foil, crimping the foil securely.

4. Lower the bowl into the saucepan of water. Cover and reduce the heat to medium-low. Simmer for 1½ hours, or until a toothpick inserted in the pudding comes out clean, adding more boiling water to the pot if needed.

5. Remove the bowl from the water. Let stand 5 minutes, then remove the foil and paper. Invert and unmold the pudding onto a serving plate. Serve hot, with additional warmed syrup passed on the side to drizzle over each serving.


Good with vanilla sauce, heavy cream, or vanilla ice cream.

© 2008 Dorling Kindersley

Editor's Note

Nutritional information is based on 6 servings and using 1 tablespoon of butter for the bowl.


Nutrients per serving (% daily value)

352kcal (18%)
65mg (7%)
0mg (0%)
174mcg RAE (6%)
117mg (39%)
201mg (8%)
12g (58%)
20g (30%)
1mg (7%)

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