In England, we like our cuppas — and our puddings — good and steamy. More upside-down cake than custard, this distinctly British treat pairs perfectly with a cuppa Main Squeeze, our herbal tea infused with ginger and citrus. Pop it in your slow cooker and serve it up hot, by the slice!
DEGREE OF DIFFICULTY: Medium
PREPARATION TIME: 25 mins prep, 2.5 hours cooking
4 oz Crystalized ginger, chopped into bite-sized pieces
½ cup water1/3 cup pure maple syrup
2 sticks unsalted butter at room temperature, divided (1/2 stick for topping, 1 1/2 sticks for batter)
1 cup dark brown sugar
1 cup all-purpose flour
1 tsp baking powder
3 tsp ground ginger
1 tsp Chinese five spice powder (optional)
3 jumbo eggs, at room temperature
¼ cup milk
First things first. This dish takes a bit of preparation, so before you start baking, ready your equipment!
Time for the toppings!
First the ginger.
Now, onto the caramel.
To make the batter:
And now, to steam!
Finally, invert the pudding. (A cuppa can help calm your nerves.)
Slice the hot pudding and serve plain or topped with crème anglaise.