Ginger Syrup Steamed Pudding Food

STEAMED SYRUP PUDDING

Steps:

• Pudding:.
• Grease a 4 cup pudding basin.
• Sift flour.
• Beat butter and sugar well until creamy in texture.
• Add eggs one at a time beating well between each one.
• Fold in 1/4 of the flour, 1/4 of the milk and continue till all flour and milk is used. Mixture should be at a dropping consistency.
• Put mixture into greased pudding bowl. Cut and grease a circle of baking paper that will cover pudding bowl, put grease side down put lid on or cover with 2 layers of aluminum foil and tie around the bowl.
• Put pudding bowl into a saucepan of boiling water (make sure water comes 1/2 way up the pudding bowl) and gently simmer for 1 1/2 hours. Check occasionally to make sure water does not go too low.
• When cooked test with a skewer (should come out clean). Turn onto plate and cut to serve.
• Pour a little of the syrup on slice, then hot custard if having.
• Syrup:.
• Combine golden syrup and honey in a microwave container and heat in microwave to combine OR.
• Combine golden syrup and honey in a heat proof container and sit container in a small pot of simmering water stirring to combine and melt to a runny consistency.

GINGER TREACLE SPONGE

Steps:

• Butter a 1 litre pudding basin. Mix the breadcrumbs, golden syrup and ginger syrup and place in the bottom of the basin.
• To prepare the steamer, put a small, upturned saucer or trivet into a large saucepan big enough to fit the pudding basin. Put the kettle on.
• In a large bowl, beat the butter and sugar until pale and creamy. Add the beaten eggs, vanilla and lemon zest, then sieve the flour and ginger into the mixture. Fold everything together with a big spoon or spatula. Fill the pudding basin with the sponge mixture.
• Cut out large sheets of greaseproof paper and foil, big enough to fit over the basin with a 2in overhang. Sit greaseproof on foil, fold a pleat into the middle, then butter the greaseproof. Put, butter-side down, over the pudding, and tie tightly under the rim with string. Sit the basin in the saucepan, add enough water from the kettle to come halfway up the basin sides, cover with a lid and simmer gently for 1 hr 45 mins.
• Meanwhile, candy your clementine slices by pouring 100ml water from the kettle over the sugar in a small frying pan. Heat until melted, then add the clementine slices and bubble until they are shiny and sticky with sugar. Lift out with tongs and set aside on baking parchment to dry.
• Check the pudding is cooked by inserting a metal skewer - there should be no raw mixture on the skewer, but you may find a little sticky syrup from the bottom.
• For the topping, put the syrups in a small pan and bubble to thicken for a few mins, then stir in the ginger chunks and a few clementine slices. Turn the pudding out onto a serving plate and spoon over some syrupy ginger topping. Serve with crème fraîche and custard.

JAMAICAN GINGER SPONGE PUDDING

Steps:

• Butter a 1.2-litre pudding basin, then press a disc of baking parchment into the base. Heat 4cm water in a heavy-based pan and add a trivet or upturned bowl or saucer to the base.
• Sieve the flour, baking powder and bicarb into a large bowl. Add the breadcrumbs, ginger, allspice, cinnamon and ½ tsp fine salt and stir everything together. Wrap the end of the frozen butter in foil and, holding it by the foil end, coarsely grate the butter into the dry ingredients. Unwrap and discard the foil to grate the last piece. Fold everything together so the butter is evenly distributed. Mix in the stem ginger, eggs, treacle, sugar and milk. Spoon into the pudding basin, leaving a small gap for the sponge to rise, and cover with a disc of parchment. Seal the pudding basin with a tight-fitting lid or a double layer of foil, sealed tightly around the basin and tied with cook's string. Set on top of the trivet, cover with a lid and steam for 3 hrs, topping up with water so it doesn't boil dry.
• Pour the syrup into a shallow frying pan, bring to the boil and cook until the syrup is turning a deep golden brown. Quickly whisk in the rum and butter, then whisk in the cream and bubble for 2 mins. Gently tip the sponge pudding out of its basin and onto a serving plate. Pour over the rum sauce and serve with thick cream or vanilla ice cream, if you like.

QUICK STEAMED PUDDING

Steps:

• Melt butter and golden syrup together and put in bottom of pudding basin.
• Beat all other ingredients to a pikelet/crepe batter and pour into basin.
• In a large pot bring enough water to come halfway up basin to a boil.
• Put uncovered basin in water and place lid on pot.
• Steam for 1/2hour.
• Serve with custard or cream if wished.