Steamed Caramel and Ginger Pudding with Ginger Salted Caramel Sauce
Photography by Sarah Tuck.
Such a simple recipe, yet served with vanilla bean ice cream and a ginger salted caramel sauce this dessert is hard to beat.
Serves: 8-10
INGREDIENTS
Pudding
125 grams butter, at room temperature
¾ cup muscavado sugar
2 tablespoons golden syrup
2 tablespoons ground ginger
2 eggs, size 7
1½ cups self-raising flour
2/3 cup whole milk
Ginger salted caramel sauce
¾ cup Salted Caramel Sauce (see recipe here)
1 heaped teaspoon ground ginger
METHOD
Lightly grease a 1-litre capacity pudding basin.
Pudding: Beat the butter, sugar, golden syrup and ginger together until soft and creamy. Add the eggs, one at a time, beating between additions.
Add half of the flour and half of the milk, beat to combine then repeat with remaining flour and milk.
Spoon the mixture into the prepared pudding basin and cover tightly with pudding basin lid. Put an inverted side plate in the base of a large saucepan. Place the pudding on the plate and pour boiling water in to come halfway up the sides of the pudding basin.
Bring the water to a simmer, cover and cook for 2 hours, checking to top up the water level if necessary during cooking. Remove from the water and set aside for 5 minutes before inverting to remove from the tin.
Ginger Salted Caramel Sauce: Heat the Salted Caramel Sauce gently until simmering. Whisk in the ginger to combine.
To serve: Serve with lashings of ginger salted caramel sauce and vanilla bean ice cream. Serves 8–10.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.