Steamed Ginger Pudding

Steamed Ginger Pudding

Ingredients

• Butter 110gm
• Caster sugar 110gm
• Eggs, beaten 2
• Flour 170gm
• Bakingpowder 1 tsp
• Milk a little
• Gingerpowder 2 tbsp

Method

• Half fill a steamer pan with water and bring to the boil. Grease a ¾ liter pudding basin with a little softened butter. Beat butter and caster sugar and add the beaten eggs, slowly fold in half of the sieved flour. Combine the ginger with the remaining flour and then carefully fold this in. Add enough milk to achieve a dropping consistency. Spoon the mixture into the prepared basin. Cut a piece of greased foil or greaseproof paper and make a pleat in the center to allow for expansion. 
• Use this to cover the pudding basin and secure tightly with a piece of string. Put the pudding into the steamer and cover with the lid. Now steam for two and a half hours checking the water occasionally incase it boils dry. Once cooked, carefully remove from the steamer and leave it to cool for 10 to 15 minutes. Then remove the foil or greaseproof lid and run a knife around the outside to loosen the pudding. Carefully turn upside down onto a warm serving dish. Serve the ginger pudding with pouring custard or cream.