Stem ginger pudding

Ingredients

• 150 ggolden caster sugar
• 150 gbutter, softened
• 3 largefree-range eggs
• 200 gself-raising flour
• 75 mlmilk
• 3 chunksstem ginger from a jar, chopped into small pieces
• 1 heaped tspground ginger
• 2 chunksstem ginger, cut into thin slivers
• 5 tbspstem ginger syrup from the jar
• 4 tbspgolden syrup

Instructions

1. 1

   Cream and mix

   Cream the sugar and softened butter until light and fluffy. Beat in the eggs gradually, alternating with the flour. Add the milk and beat until smooth, then stir in the chopped stem ginger and ground ginger.

2. 2

   Fill the basin

   Butter a 1-litre pudding basin and scatter the ginger slivers over the base. Stir the ginger syrup and golden syrup together, then spoon 3 tbsp of the mixture into the basin. Add the batter, leaving room for it to rise. Cover with a centrally pleated circle of baking parchment and a circle of foil, then tie securely with string. Make a loop in the string as a handle.

3. 3

   Steam gently

   Set the basin on a small trivet or an upturned saucer in a lidded pan large enough to hold it. Add water until it comes halfway up the sides of the basin. Cover, bring to the boil, then lower the heat slightly and simmer gently for 1½ hours. Top up with just-boiled water if needed.

4. 4

   Warm the syrup

   Just before serving, heat the remaining syrup mixture.

5. 5

   Turn out and serve

   Carefully lift the basin out of the water and snip the string. Remove the paper and foil, then invert the basin onto a warmed serving dish. Shake it firmly to loosen the pudding, lift off the basin and scrape any syrupy mixture left inside over the sponge. Pour over the warmed syrup and serve hot in generous spoonfuls with plenty of cream.

What is stem ginger pudding?

This is a British steamed sponge pudding flavoured with stem ginger and ground ginger, then served with a glossy syrup. Steamed puddings have long been a familiar part of British home cooking, valued for their soft texture and comforting warmth.

This version layers ginger through the batter and across the base of the basin, so each slice gets both spice and sticky syrup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 538 calories, 7g protein, 76g carbs, 25g fat.

The flour and sugar provide most of the carbohydrate, while butter and syrup contribute much of the fat and energy; the eggs add protein along with some fat. Serve a generous spoonful with cream as directed, or balance the plate with a modest portion and fresh fruit alongside.

Why use two kinds of ginger?

Stem ginger: Chopped pieces bring sweet, chewy bursts through the sponge, while the slivers at the base become a decoration when the pudding is turned out.

Ground ginger: It spreads warmth through the batter, complementing the sharper, sweeter pieces of preserved ginger.

Getting a light sponge

Cream the butter and sugar until noticeably pale and fluffy to build air into the mixture. Add the eggs gradually, alternating with flour, to help the batter stay smooth.

Once the milk is in, beat until the mixture looks even, then fold or stir in the ginger without overworking the batter.

Preparing the basin

Pleated cover: The parchment and foil need a fold through the centre so the pudding has room to expand as it steams. Tie them securely, and leave the string loop accessible for lifting.

Water level: A trivet or upturned saucer keeps the basin off the pan base; water should reach halfway up its sides. Keep the simmer gentle and top up with just-boiled water if the level drops.

Checking the steam

The recipe steams the pudding for 1½ hours, even though the stated total time is 30 minutes. Allow for the steaming time when planning when to serve it.

Keep the lid on as much as possible to maintain the steam. A gentle simmer is enough; a vigorous boil can make the water level harder to control.

Turning it out neatly

Take care when lifting the hot basin from the pan, and remove the covering before inverting it over a warmed serving dish. A firm shake should help release the sponge.

Scrape any syrupy ginger clinging to the basin onto the pudding, then pour over the warmed remaining syrup just before serving.

What to serve with it

Serve the pudding hot in generous spoonfuls with cream, as suggested in the method. The cool cream softens the ginger's warmth and balances the sticky syrup.

Warm the serving dish beforehand so the sponge and syrup stay warm at the table.

Recipe notes & tips

• Bring the butter to room temperature so it creams smoothly with the sugar.
• Cut the stem ginger into small, even pieces so it is distributed through the sponge.
• Pleat the parchment and foil centrally to leave room for the pudding to rise.
• Use just-boiled water when topping up the pan to avoid interrupting the simmer.
• Warm the serving dish before turning out the pudding.

Variations

• More ginger: Add extra stem ginger pieces for a stronger, chunkier bite.
• Citrus note: Stir finely grated orange zest into the batter for a fragrant contrast.
• Spice blend: Add a little ground cinnamon alongside the ginger for a warmer flavour.
• Syrup finish: Spoon extra ginger syrup over each serving at the table.
• Creamy accompaniment: Serve with custard instead of cream.

Common mistakes to avoid

• Overfilling the basin: Leave space above the batter so the pudding can rise.
• Loose covering: Tie the parchment and foil securely to help keep water out.
• Boiling too hard: Keep the pan at a gentle simmer for more even steaming.
• Letting the pan run low: Check the water occasionally and top up with just-boiled water.
• Turning out too soon: Take care with the hot basin and shake it firmly to release the sponge.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat individual portions until piping hot, or warm the covered pudding gently in a steamer; add a little syrup if it needs moisture.

Frequently asked questions