Lemon Ginger Steamed Pudding


Cozy up to the comfort of a warm, sticky steamed pudding on a blustery winter day. Steamed puddings are a classic British dessert that rarely grace American kitchens - and that's a shame, because this very moist cake is utterly delicious. Lyle's Golden Syrup (or treacle) adds sweetness and a bit of sauce to this simple cake; look for it in gourmet specialty stores (or online). Lemon zest contributes a subtle zing, and if you like ginger, you can boost the flavor even more by adding crystallized ginger to the batter. Serve the pudding cake warm with extra golden or ginger syrup drizzled on top, or with a dollop of whipped cream or créme Anglaise. Yum!


1/4 cup Lyle's Golden Syrup (plus more for garnish)
1 tablespoon plain breadcrumbs
1 cup light brown sugar (packed)
3/4 cup unsalted butter (softened, 1-1/2 sticks)
3 large eggs
1 1/2 cups unbleashed all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
2 lemons (grated zest, preferably organic)
1/2 cup crystallized ginger (finely minced, optional)
2 tablespoons milk


Cut a round of parchment paper one inch larger in circumference than the top of a 2-quart ceramic pudding dish or stainless steel bowl, and set aside. Butter the pudding dish (or bowl). Pour the Golden Syrup into the dish and then sprinkle the sides of the dish with the breadcrumbs. Set aside.

Place the sugar and butter in a the bowl of a mixer and beat on high speed until the mixture is light and fluffy, stopping to scrape down the sides of the bowl once or twice. Add the eggs one at a time, beating at medium speed between each addition. Add the flour, baking powder, ground ginger, salt, baking soda, lemon zest, crystallized ginger (if using), and milk. Stir until combined, then transfer the batter to the prepared pudding dish. Place the round of parchment paper on top of the dish, then cover the paper with a piece of aluminum foil. Secure the paper and foil with a piece of string under the lip at the top of the pudding dish. Trim away any excess aluminum foil.

Place a large, deep pot (at least 6-quart capacity and wide enough to contain the pudding dish) on the stovetop and put the pudding dish inside. Add enough boiling water to come halfway up the sides of the pudding dish. Cover the pot and steam the cake over low to medium-low heat for two hours. The water should maintain a slow simmer. Check the pot occasionally to make sure the water hasn’t boiled away; add more water if the level gets low.

Remove the dish from the water and let it sit for 5 minutes. Then remove the foil and paper. Place a platter over the top of the pudding; then, holding both the platter and pudding dish together, invert the pudding onto the platter. Let the cake sit until it releases from the pan. Serve the cake hot or warm, drizzled with more Golden Syrup, if desired.


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