Steamed puddings are such an elite cake but we never make then as often as baked. The great art of steaming has gone out of fashion and appear not be a hill to die on for. But I can confirm that, it really is.

RECIPE:

GINGER AND GOLDEN SYRUP PUDDING

• 2 TBSP GOLDEN SYRUP

• 150g UNSALTED BUTTER (Room Temperature)

• 100g CASTER SUGAR

• 3 WHOLE MEDIUM EGGS

• 150g SELF-RAISING FLOUR

• 1 TSP GROUND GINGER

• 50g GOLDEN SYRUP

• 20ml MILK

BROWN SUGAR AND ORANGE CUSTARD  

• 500ml MILK

• ZEST OF 2 ORANGES  

• 4 EGG YOLKS

• 125g LIGHT BROWN SUGAR

• 40g CORNFLOUR

• 1 TSP ORANGE BLOSSOM

• 200ml POURING CREAM

BEFORE YOU START…

Grease your pudding basin (for this recipe you want a ‘650ml’ one). Place a small plate at the bottom of a large steamer or saucepan) and make sure you have foil, parchment and string to hand (because WE’RE DOING ARTS AND CRAFTS HERE)

METHOD:

FOR THE GINGER AND GOLDEN SYRUP PUDDING…

Spoon into the bottom of the greased pudding dish. Cream the butter and sugar until light and fluffy. Add the eggs, flour and ground ginger gradually until you have a smooth batter. Finish by folding through the golden syrup and milk and mixing until smooth. Decant into your greased pudding dish.

Pudding Steaming 411:

The trick here (or simple rule, however you want to frame learning) is having the right pudding dish. There are the classic glass bowls that you’ll find in your Nan’s cupboard or you can go online and buy4 pudding moulds (just make sure they all fit in your saucepan/steamer) . The key is to elevate/lift the puddings out of the water (be it with a rack or plate) and ensure both the pudding is sealed.

Once you’ve filled your pudding basin, wrap the top with parchment and then with foil, wrapping the rim with string to secure (the parchment doesn’t stick to the sponge while the foils help with the heat/to block the water getting into the pudding dish (I DON’T REALLY. ASK YOUR NAN?)

Steam for an hour, or until a knife comes out of clean when you sheepishly test it.

FOR THE BROWN SUGAR AND ORANGE CUSTARD…

Heat the milk and orange zest together until the milk is steaming. Set aside to infuse while you prepare the egg mixture.

Whisk the eggs and sugar until the sugar has dissolved the mix the cornflour until a smooth paste. While the milk is still warm (reheat if needed) add half to the egg mixture and mix until smooth. Combine everything back in the pan (removing the Vanilla pod) and cook on a gentle heat until the mixture has thickened. Use immediately (or URGENTLY).

TO SERVE: Reheat the sponge in the microwave or serve cold with the hot custard and a splash of pouring cream