Steamed Caramel and Ginger Pudding with Ginger Salted Caramel Sauce
Photography 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:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.