Steamed Ginger & Honey Caramel Sponge Pudding
Christmas is fast approaching, but there is still time to whip up a spicy alternative to the traditional pudding with our steamed ginger and honey take. Somewhat lighter, but with all the zing of ginger to re-awaken any tired festive period taste buds! This beautiful dessert uses our Isle of Purbeck Honey, a golden amber honey with distinctive floral notes and caramel flavours. Delicious.
Serves 6. You will need a 1.7 litre pudding basin
250g Unsalted Butter
250g Dark Muscovado Sugar
40g Black Treacle
40g Isle of Purbeck Honey
3 Medium Eggs
3 tsp. Ground Ginger
1 ½ tsp. Mixed Spice
300g Self Raising Flour
½ tsp. Salt
4 Pieces stem ginger chopped into chunks
80g Double Cream
80g Isle of Purbeck Honey
80g Light Brown sugar
½ tsp. Salt
- In a free standing mixer with the paddle attachment or an electric mixer, cream the butter, sugar, honey and treacle together until pale and fluffy.
- Gradually add the eggs to the mixture until well combined.
- Mix together the flour, spices and stem ginger and add to the mixture. Mix only until incorporated, try not to over mix.
- Grease the pudding basin with butter and place a small circle of baking paper at the bottom. Pour the mixture into the basin.
- Cover the top of the basin with pleated baking paper and secure with string around the lip of the basin. Cover again with foil and place into a steamer for about 3 hours until cooked through completely and when a knife is inserted it comes out clean.
- To make the caramel, place the sugar, cream and honey in a small saucepan and bring to a boil. Take off the heat when all the ingredients are well incorporated.
- To demould the pudding, place a plate on the top of the basin and flip over, it should come out easy but if not, use a small knife to go round to release any stuck parts.
- Pour the caramel over the pudding leaving some extra caramel to put into a small jug for people to add more to their serving.
Serve with single cream or custard!
Thanks to Emily @sweeterbytheseason