Sunday, 17 February 2013

honey and ginger chocolate steamed pudding

... inspiration comes in all kinds of packages and this month it came in a Choclette from the Chocolate Log Blog... Karen from Lavender and Lovage... and Kate from What Kate Baked shaped box... and a meleange of their fabulous bloggers challenges, we should cocoa and tea time treats... for you see, this month brings us the heady theme of ginger as a suggestion from Jen of Blue Kitchen Bakes who's hosting we should cocoa and the naughty but nice theme of perfect puddings from Kate...

... the moment I read the two challenges my mind began to whir, the rusty, dust-filled cogs lubricated by thoughts of childhood school-dinners and chocolate custard... steamed puddings and crystalized ginger... it was simply too good a combination not to create this heavenly delight... a perfect pudding for Sunday lunch perhaps... so what are you waiting for, get to it...

honey and ginger chocolate steamed pudding
the original recipe for this steamed pudding which I found on-line included stem ginger and the syrup from the stem ginger jar... of which I had neither.  Of course I wanted to include the ginger flavour but all I had was ground ginger... and I think i cracked it with the flavour by creating a ground ginger paste with the honey and golden syrup that has worked beautifully... so here's my recipe.

you will need a 1.2 litre pudding basin or about 6 ramekins

for the ginger paste
1 tablespoon honey
1 tablespoon golden syrup
1 teaspoon ground ginger

for the sponge pudding
175g self-raising flour
1 teaspoon baking powder (or 3 if you're using plain flour)
175g golden caster sugar
1 teaspoon ground ginger
2 teaspoons cocoa powder
175g butter
3 large eggs
2 tbsp milk

grease your pudding basin and then cut a square of parchment paper, scrunch it up then flatten it out and use this to line the bottom of the basin.

for the paste, vigorously stir together the syrup, honey and ginger until combined then pour this into the bottom of the basin

in a large bowl combine all the sponge ingredients and whisk together with an electric whisk until you have a smooth batter and pour this on top of the ginger paste in the basin, smooth the top and place a pleated piece of foil on top

steam in a steamer for 2 hours, remembering to top up the water at regular intervals

turn out, remove the paper and serve.

eat and of course, enjoy!



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