Sunday, February 21, 2010

Steamed Ginger Syrup Pudding

One of the things I've been contemplating making since the arrival of the Miele steam oven is steamed pudding of the sweet variety. Used to eat them as a kid for 'special' dessert after Sunday lunch - always the full roast sitting at the dining - as opposed to the kitchen - table, pretty much the only time it was used unless there were guests. It was part of the whole magic of Sunday, growing up, using chrystal wine glasses and silver cutlery, all of it kept separate to the every day stuff. Always the event of the week!

When I told my friend David about the trial his instant reaction was oooh, puddings! Charlie at the Ginger Pig thought it would be the best use for the oven too! The man, of course, loves sweet things and trad Brit things and so, with David joining us for dinner Saturday night it was definitely time to take the plunge. I planned an asian menu - lots of steaming, lots of flavours, and the best dessert I could imagine was ginger syrup steamed pudding. With custard. Actually, when I thought it up I planned to use dollops of thick cream but on informing the man he looked a bit askance. 'Oh' he said. 'That might work. I've only ever had it with custard'. Being as he's much more of an expert than I in such matters, custard it was, St Delia's recipe producing a delightfully rich golden confection and peace was restored to the world.

Ginger syrup steamed pudding

175g butter, softened, plus extra for greasing
50g stem ginger from a jar, chopped plus 2 tbsp of the ginger syrup
2 tbsp golden syrup,
175g self-raising flour
1 tsp baking powder
175g golden caster sugar
3 large eggs, beaten
2 tbsp milk

Generously butter a large pudding bowl and line the base with a circle of baking paper.

Scatter the chopped ginger over the base of the pudding bowl, drizzle with both the golden and the ginger syrup. Set aside.

Sift the flour and baking powder into a large bowl. Add the butter, sugar, eggs and milk and mix with electric beaters until smooth. Spoon into the basin and level the top.

Butter a large sheet of foil then fold 2 pleats in the centre. Place, buttered-side down, on top of the pudding basin and secure with string around the rim. Trim off any excess foil.

Place the pudding into the steam oven and cook at 100C for about 2 hours.

Remove the foil, loosen the sides of the pudding with a knife and carefully turn out onto a plate.

Serve with custard! The guys both loved it, proclaiming it utterly, correctly, perfectly British.

The man had leftovers as a cakey treat with his lunch for a couple of days.

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