Steamed ginger pudding

Steamed ginger pudding

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
375g plain flour
1 teaspoon ground ginger
pinch mixed spice
1 teaspoon bicarbonate of soda
155g suet, finely grated
1 egg
260g golden syrup
190ml milk, warmed
3 tablespoons preserved ginger, finely chopped

Method

  1. Sift flour, spices and bicarbonate of soda into a bowl. Add suet. Make a well in the centre and pour in beaten egg mixed with syrup and milk. Stir well to a batter that will fall easily from spoon.
  2. Spoon preserved ginger over bottom of greased 1.25 litre pudding basin. Pour in mixture, cover basin with a pleated piece of greased baking paper and steam for 2½–3 hours. Serve with warmed golden syrup or custard.
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