Serves 4
30 min
Classic Ginger Pot Pudding
Recipe GLPR8d0a539cb61930
A warm, comforting steamed pudding with a spiced cake layer and rich ginger-syrup sauce. The dough is gently simmered in boiling syrup until tender and fluffy, creating a dessert where the cake absorbs the sweet, warming flavors of ginger and apricot. Serve warm with ice cream or custard for a truly indulgent treat.
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Ingredients
3 tbsp Apricot jam
1 tbsp Butter
1 cup All-purpose flour
½ cup Milk
1 tsp Bicarbonate of soda
pinch Salt
1 cup Water
1 cup Sugar
1 tsp Ground ginger
Directions
Combine water, sugar, and ground ginger in a large pot. Heat over medium heat, stirring occasionally, until the mixture comes to a rolling boil. This creates your syrup base.
While the syrup is heating, prepare the dough. In a mixing bowl, combine the apricot jam and butter, stirring until well blended. Add the flour and salt, mixing gently to incorporate.
Pour the milk into a small cup and stir in the bicarbonate of soda until combined. Add this mixture to the flour mixture and stir until you have a soft, uniform dough.
Once the syrup is boiling, carefully drop spoonfuls of dough into the hot syrup, working in batches so they have room to expand. You should have approximately 12 dumplings.
Immediately cover the pot with a lid and reduce the heat to low. Let the pudding steam undisturbed for 15 minutes. Do not lift the lid during cooking, as this will allow steam to escape and affect the texture.
After 15 minutes, remove the pot from heat and let it rest, covered, for 5 minutes to allow the dough to set slightly.
Carefully transfer the puddings to serving bowls, spooning the thickened ginger syrup over each portion. Serve warm with ice cream or custard.
