Detailed step-by-step description of how to cook the dish "Steamed ginger & treacle pudding". Try it by all means
- Place an upturned heatproof saucer on the base of a large saucepan. Fill one-third of the saucepan with boiling water and simmer over low heat. Brush a 2L (8 cup) capacity pudding basin with melted butter to lightly grease.
- Use an electric beater to beat together the butter and sugar in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until combined. Stir in the flour, glace ginger, ground ginger and treacle until just combined. Spoon mixture into the prepared basin and smooth the surface.
- Cut a 40cm square piece of non-stick baking paper and foil. Place paper on top of foil and fold to make a wide pleat in the centre. Place pleated cover over basin, foil-side up. Tie a double piece of unwaxed white kitchen string under the rim of the basin to secure. To make a handle, tie a double piece of string loosely over the top of the basin. Scrunch the paper and foil around the rim so they don't get wet.
- Use the handle to lower basin into the saucepan until it's sitting on the saucer. Add enough boiling water to reach halfway up the side of the basin. Cover with a tight-fitting lid and increase heat to medium. Simmer, adding more boiling water when necessary, for 2 hours or until a skewer inserted into pudding comes out clean.
- Remove basin from the pan and set aside for 2 minutes. Turn pudding onto a serving plate and cut into wedges.
- Serve immediately with brandy custard.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set