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Chocolate, marmalade and ginger steamed pudding
Serves 6-8 Desserts and puddings
Ingredients
- 175g unsalted butter, softened, plus extra for greasing
- 5 heaped tbsp marmalade
- 50g/3 balls stem ginger from a jar, chopped, plus 1–2tbsp syrup from the jar, if needed
- 175g plain flour
- 45g cocoa powder
- 2tsp baking powder
- 175g caster sugar
- 3 large eggs, lightly beaten
- 4–5tbsp milk
- custard (with a splash of rum or whisky if you like) or ice cream, to serve
Method
Generously grease a 1.2-litre pudding basin with butter and line the base with a circle of baking paper. Butter a large square of foil.
If the marmalade is very firm, stir in some of the stem ginger syrup to create a loose mixture. Spoon the marmalade into the base of the pudding basin and set aside.
Using a fork or balloon whisk, whisk the flour, cocoa, baking powder and a pinch of salt together in a bowl.
In a mixing bowl or the bowl of a stand mixer, beat the butter and sugar together until pale and fluffy. Gradually beat in the eggs, adding a little of the flour mixture if it starts to curdle. Stir in the flour mixture and enough of the milk to form a soft dropping consistency. Fold in the chopped stem ginger.
Spoon the mixture into the basin and smooth the top. Make 2 pleats in the centre of the prepared foil, place buttered- side down over the basin and secure with string around the rim. Put an upturned saucer in a large pan and put the basin on top. Pour in enough boiling water to come one-quarter of the way up the side of the basin. Cover the pan with a lid and simmer for 1 hour 45 minutes, topping up with more boiling water if necessary.
Carefully remove the basin from the pan, then uncover, run a knife around the side to loosen the pudding and invert on to a plate. Serve hot with custard or ice cream.
This recipe is from the April 2022 issue of Food and Travel. To subscribe today, click here.
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