Steamed Ginger and Orange Pudding

https://www.theguardian.com/lifeandstyle/2017/apr/29/steamed-ginger-and-marmalade-pudding-jeremy-lee-king-of-puddings

Serves 5-6

• • Butter, for greasing

  • 1.5 tbsp marmalade

  • 75g crystallised stem ginger and adhering syrup

  • 1 tsp ground ginger

  • 62g self-raising flour

  • 62g suet

  • 62g fresh white breadcrumbs

  • 1/4 tsp baking powder

  • 1/4 tsp bicarbonate of soda

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground allspice 

  • A pinch of salt

  • 1 egg

  • 62g golden syrup

  • 125g treacle

  • 65g milk

Method

• 1. Lightly butter a 1 liter pudding basin. Cut a disc of silicone/parchment paper 3cm larger than the diameter of the base of the basin. Put the disc in the basin.

  2. Add the marmalade on top of the disc. Cut another paper disc to cover the surface of the pudding later.

  3. Fill a pan big enough to accommodate the sealed pudding with enough water to come up the basin by one third. Put a plate on the bottom of the pan and warm it and the water gently.

  4. Meanwhile, put the ginger into a food processor and liquidize until smooth.

  5. Put all the dry ingredients into a large bowl and mix well. Add the pureed ginger along with the egg, syrup, treacle and milk. Mix thoroughly.

  6. Fill the basin with the pudding batter. Cover it with the spare disc of baking paper. Seal the pudding bowl with a close-fitting lid or a disc of baking paper and two sheets of tin foil, rolled tightly around the lip of the basin and then tied tight with string.

  7. Carefully lower the sealed pudding basin on to the plate in the pan of simmering water. Cover the pan with a close-fitting lid. Seal with tin foil, cook for 2 hours. Leave the basin in the warm water until ready to serve.

https://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/r/rachel_allen_s_steamedgingerpudding.html#

Rachel Allen's Steamed ginger pudding

Ingredients

• • 125g butter, diced and softened plus extra for greasing 

  • 50ml (4 tbsp) treacle 

  • 50ml (4 tbsp) ginger syrup (from stem ginger jar – see below) 

  • 110g soft light brown sugar 

  • 2 eggs 

  • 150g self-raising flour, sifted 

  • 1-2 tbsp milk 

  • 75g stem ginger, very finely chopped 

  • 1.2 litre water 

  • Ice cream, softly whipped cream or custard to serve

Method

• 1. Butter the pudding basin. Mix the treacle and the stem ginger syrup together and pour into the bottom of the basin.

  2. Cream the butter and sugar together in a bowl or in an electric food mixer until light and fluffy.

  3. Beat in the eggs a little at a time.

  4. Fold in the flour and add enough milk to give a dropping consistency.

  5. Stir in the stem ginger and spoon the mixture into the pudding basin to come two-thirds of the way up, smoothing the top with the back of the spoon.

  6. The treacle will come up the inside of the basin, so be careful not to mix it into the cake mixture.

  7. Butter a piece of greaseproof paper and fold a pleat across the centre. Cover the basin with the paper, butter side down, and secure with string under the lip of the basin.

  8. Place in a steamer with a tight-fitting lid and simmer on a low heat for 1¼ to 1½ hours or until the top of the pudding is firm to the touch and a skewer inserted into the middle becomes out clean. Remember to top up the water if necessary.

  9. Alternatively, if you don’t have a steamer, sit the pudding basin on an upturned saucer in the bottom of a large saucepan. Pour enough boiling water to come halfway up the sides of the basin and cover with a tight-fitting lid, then cook for the same length of time. Again, remember to keep the water topped up all the time.

  10. Remove from the steamer or pan, carefully loosen the pudding by running a spatula around the inside of the basin and invert onto a warm serving plate (one that is wider than the top of the basin). The treacle sauce will ooze down the sides of the pudding. Spoon over any sauce remaining in the basin and serve with ice-cream, softly whipped cream, or custard.