Description
A classic homemade steamed gingerbread pudding infused with warm spices and treacle, steamed to perfection for a moist, rich dessert. Served hot with spiced rum caramel sauce and your choice of cream or vanilla ice cream, it’s an indulgent treat perfect for cozy gatherings.
Ingredients
Scale
Dry Ingredients
- 1 cup (5oz/142g) all purpose flour
- ½ cup (2oz/57g) dark brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅔ cups (4oz/115g) fresh breadcrumbs
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
Wet and Other Ingredients
- ⅔ cup (5oz/150g) frozen butter
- 1 inch fresh ginger, finely grated
- 2 large eggs
- ¾ cup (7½ oz/213g) treacle (molasses)
- ½ cup (4floz/115ml) whole milk
To Serve
- Spiced Rum Caramel Sauce
- Thick cream or vanilla ice cream
Instructions
- Prepare the Pudding Basin: Butter a 1.2-litre pudding basin thoroughly and set aside to prevent sticking during steaming.
- Mix Dry Ingredients: Sieve the flour, dark brown sugar, baking powder, baking soda, and salt into a large mixing bowl to ensure an even distribution and to remove lumps.
- Add Breadcrumbs and Spices: Stir in the fresh breadcrumbs, ground ginger, cinnamon, and allspice to combine all dry components of the pudding base.
- Incorporate Butter: Take the frozen butter wrapped in its paper, hold by the paper end and grate it coarsely into the dry ingredients. Unwrap and grate the remaining piece. Fold the mixture gently to distribute the butter evenly throughout the dry mix.
- Add Wet Ingredients: Mix in the finely grated fresh ginger, eggs, treacle, and whole milk until a smooth batter forms.
- Fill and Cover Basin: Spoon the batter into the prepared pudding basin, leaving room for the pudding to rise. Cover the top with a disc of parchment paper.
- Seal the Basin: Cover tightly with a layer of foil sealed around the basin and tie securely with string to prevent water ingress during steaming.
- Steam the Pudding: Place the pudding basin on a trivet inside a large pot with a lid. Steam gently for about 2 hours and 30 minutes, replenishing the water as needed to avoid boiling dry.
- Serve: Once cooked, carefully unmold the pudding onto a serving plate. Pour over warm Spiced Rum Caramel Sauce and serve hot with thick cream or vanilla ice cream for an indulgent finish.
Notes
- Ensure the butter remains frozen before grating into the dry ingredients for a proper texture.
- Keep checking water levels during steaming to prevent drying out the pudding.
- Fresh breadcrumbs add moisture and texture; store-bought can be used but fresh is preferred.
- For vegan alternative, substitute dairy and eggs accordingly, though texture and flavor may vary.
- Spiced Rum Caramel Sauce can be prepared in advance and warmed before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: British
Keywords: gingerbread pudding, steamed pudding, traditional dessert, British dessert, ginger spice pudding, treacle pudding, holiday dessert
