Steamed Ginger Pudding

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

The honey or golden syrup at the bottom of the bowl soaks the pudding and forms a syrupy layer on top when it is unmolded.


  • 3 cups/175 g fresh white breadcrumbs
  • ½ cup/125


  1. Grease the bowl and prepare a steamer or deep pan with plenty of boiling water. Soak the breadcrumbs in the milk. Stir in the beef suet. Beat together the eggs, the sugar and the ginger and stir into the crumbs. Pour the honey or golden syrup into the pudding bowl, then add the crumb mixture.
  2. Cover the bowl and steam it for 2 hours, replenishing the boiling wat