Steamed Ginger Sponge Pudding
A light, soft sponge studded with stem ginger over a layer of golden syrup. Warm, spicy winter comfort.
- Time2 hr 15
- LevelMedium
- Costabout £0.73 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Grease a 1.2 litre pudding basin and spoon the golden syrup into the bottom.
- 2
Beat the butter and sugar together for 3 minutes until pale and creamy. Beat in the eggs one at a time, adding a spoonful of the flour with each to stop it curdling.
3 min - 3
Fold in the rest of the flour and the ground ginger, then the chopped stem ginger, ginger syrup and enough milk to give a mixture that drops off the spoon.
- 4
Spoon into the basin, level the top and cover with a pleated layer of baking parchment and foil. Tie tightly under the rim with string.
- 5
Sit on an upturned saucer in a large pan and pour in boiling water to come halfway up the basin. Cover and steam on a low simmer for 1 hour 30 minutes, topping up with water as needed.
90 min - 6
Turn out onto a warm plate, letting the syrup run down the sides. Serve with custard.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.