Steamed Ginger Pudding

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 Lemon & Ginger, our herbal tea infused with ginger and citrus. Pop it in your slow cooker and serve it up hot, by the slice!

Try our steamed ginger pudding, loaded with ginger and citrus — and great with a cuppa of lemon and ginger



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!

  1. Generously grease a 4-quart capacity, heat-safe glass bowl with butter. (Make sure you can fit the bowl inside your slow cooker!) Line the bottom of the bowl with parchment, cut to fit the bottom of the bowl. This will help prevent it from sticking when you invert the pudding.
  2. Preheat your slow cooker ahead of time. Place a small bowl at the bottom of the slow cooker and stack the glass bowl on top. Fill the slow cooker with water until it reaches two-thirds of the way up the bowl. Remove the bowl and set the slow cooker on high.
  3. If you don’t have a slow cooker, carry on! You can steam it in a large pot on top of the stove. (And you are already an expert at boiling water, aren’t you?)


Time for the toppings!

First the ginger.

  1. Place the crystalized ginger in a small saucepan with 1/2 cup water. Simmer on medium till all of the water has evaporated.
  2. Arrange half the ginger pieces at the bottom of the prepared glass bowl and set the other half aside.

Now, onto the caramel.

  1. Melt half a stick of butter with the maple syrup in a small saucepan and simmer on medium.
  2. When frothy, stir for 30 seconds and remove from heat.
  3. Add 3 Tablespoons of the caramel to the bottom of your glass bowl over the ginger. Set the rest aside for later.


To make the batter:

  1. Sift the flour, baking powder and spices together in a separate mixing bowl.
  2. Using a stand mixer with the paddle attachment, or a large clean bowl with a hand mixer, cream 1 1/2 sticks of butter and brown sugar on medium-high until the mix is light and fluffy.
  3. Add the eggs, one at a time, fully incorporating before each addition.
  4. Reduce speed to low, then, spoon in the flour mix one tablespoon at a time, until just incorporated.
  5. Add the rest of the ginger pieces and the milk.

And now, to steam!

  1. Spoon the mixture into the prepared bowl, smooth out the top and cover with plastic wrap.
  2. Place the bowl in the slow cooker on top of the sauce. (Careful, the water is hot!)
  3. Put a fabric kitchen towel over the slow cooker and place the lid on top. Cook on high for 2.5 hours, until a skewer comes out clean.
  4. If using the stovetop method, simmer on low and replace water as necessary to prevent it from evaporating. Check at 2.5 hours and again at 2.75 hours.


Finally, invert the pudding. (A cuppa can help calm your nerves.)

  1. When the pudding is cooked, carefully remove the bowl from the slow cooker and run a knife around the edge. Put a plate on top of the bowl and carefully flip the bowl and plate together to get the pudding onto the plate. Summon your confidence and lift that bowl! Then peel the parchment away to reveal your handiwork.
  2. In a microwave-safe container, microwave the remaining syrup for 20 seconds. Pour the warmed syrup over the hot pudding.

Slice the hot pudding and serve plain or topped with crème anglaise.

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