Classic Steamed Ginger Pudding: The Ultimate Spring Comfort Dessert

There’s something about a proper steamed pudding that instantly takes you back – the warm spice hitting you the moment the basin’s unwrapped, the sticky syrup pooling around a rich, golden sponge. This classic steamed ginger pudding is exactly that kind of old-fashioned comfort, made with fresh and ground ginger for a real depth of warmth, and finished with a glossy golden syrup sauce that soaks beautifully into every mouthful. It takes a little patience while it steams, but very little actual effort, making it a wonderful make-ahead dessert for a cold night or a Sunday roast with the family.

Classic Steamed Ginger Pudding
Serves 6-8 | Prep: 20 minutes | Steam: 1 hour 30 minutes

Ingredients
For the pudding

125g unsalted butter, softened, plus extra for greasing
125g brown sugar, firmly packed
2 large eggs
175g self-raising flour
1½ teaspoons ground ginger
½ teaspoon ground cinnamon
½ teaspoon bicarbonate of soda
Pinch of salt
2 tablespoons finely grated fresh ginger
3 tablespoons golden syrup
2 tablespoons milk

For the syrup sauce

100g golden syrup
50g unsalted butter
2 tablespoons brown sugar
1 tablespoon hot water

Method

Grease a 1.5-litre pudding basin generously with butter. Cut a small circle of baking paper to line the base.

In a large bowl, beat the butter and brown sugar together until pale and creamy. Add the eggs one at a time, beating well after each addition.

Sift together the flour, ground ginger, cinnamon, bicarbonate of soda and salt. Fold gently into the butter mixture, alternating with the milk, until just combined.

Stir through the grated fresh ginger and 3 tablespoons of golden syrup until evenly distributed.

Spoon the mixture into the prepared pudding basin, smoothing the top. Cover with a layer of baking paper and a layer of foil, both pleated in the centre to allow room for the pudding to rise, and secure tightly with kitchen string.

Place the basin in a large saucepan on an upturned saucer or trivet, and pour in enough boiling water to come halfway up the sides of the basin. Cover the pan with a lid and steam over low-medium heat for 1 hour 30 minutes, topping up with boiling water as needed so the pan doesn’t boil dry. The pudding is ready when a skewer inserted into the centre comes out clean.

While the pudding steams, make the syrup sauce. Combine the golden syrup, butter, brown sugar and hot water in a small saucepan over low heat, stirring until melted and glossy. Set aside and gently reheat before serving.

Once cooked, carefully remove the basin from the pan and let it rest for 5 minutes before running a knife around the edge and turning the pudding out onto a serving plate.

Pour over the warm syrup sauce and serve immediately, with custard, cream or vanilla ice cream.

Tips

Fresh ginger gives this pudding a proper kick, but if you prefer a milder flavour, reduce it to 1 tablespoon.

Check your steaming water level every 30 minutes or so – you never want the pan to boil dry, as this can scorch the pudding and damage your pan.

This pudding can be made a day or two ahead and gently re-steamed for 20-30 minutes to warm through before serving.

No pudding basin? A heatproof glass or ceramic bowl of a similar size works just as well, provided it can withstand the steaming process.