IT'S THAT GINGER PUDDING AGAIN
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Whoops - my ultimate steamed ginger pudding seems to have caused a few problems, writes Simon Hopkinson. The quantities of baking powder and bicarbonate of soda should have been teaspoons not tablespoons. But it's worth mentioning that whenever spoonfuls are specified, I use rounded not heaped.
Ingredients: 110g (4oz) plain flour
110g (4oz) suet
110g (4oz) fresh breadcrumbs
1/2tbs ground ginger
1/2tbs mixed spice
1tsp baking powder
1tsp bicarbonate of soda
175g (6oz) preserved stem ginger, coarsely chopped, plus 2 or 3tbs ginger syrup from the jar
225g (8oz) golden syrup
275ml (1/2 pint) milk
1 egg
pinch of salt
butter
Preparation: Mix together the 7 dry ingredients in a bowl. Warm the milk and stem ginger with its syrup and beat into the dry ingredients together with the egg. Add the salt and mix well.
Grease a 2-pint pudding basin with butter and pour into it about half of the syrup, adding the remainder to the pudding mixture. Then move the bowl around, so that the syrup travels up the sides. This gives an all- round golden coating to the pudding.
Now quickly add the pudding mixture (so that the hanging syrup does not run back again), cover with buttered foil and then steam for 2 hours. Serve with very cold thick cream.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments