The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.
Personally, I’m not a huge fan of suet. Its not just what it is & what its made of, its just that its animal fat, and I don’t love that. So I chose to make a steamed pudding without the suet (I know, I’m a total wimp). But the steaming part was totally new to me. It turned out delicious and was sweet & simple and something that I’d definitely make again.
Steamed ginger pudding
2tbsp ginger syrup from a jar of stem ginger
2tsp golden syrup
175g (6oz) plain flour
3tsp baking powder
3 eggs, beaten
175g (6oz) caster sugar
175g (6oz) butter, softened
4 pieces stem ginger, finely chopped
You will need
1 litre (1¾pt) pudding basin, well buttered
Spoon the ginger syrup and golden syrup into the base of the buttered pudding basin. Place the remaining ingredients in a bowl and beat well for 2 minutes until thoroughly combined. Pour into the basin and level off the top. Cover with a double layer of buttered foil that has been pleated down the centre. Secure the foil with string.
Place the basin in a steamer over a pan of boiling water, cover and steam for 1½ hours. Check the water level every now and then and top up with more boiling water if needed. When cooked, turn out onto a warmed serving plate and serve in wedges with cream, ice cream or custard.