Steamed Ginger Pudding With Apricot Jam Recipes

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STEAMED GINGER PUDDING WITH APRICOT JAM



Steamed Ginger Pudding with Apricot Jam image

Steaming is the the traditional way to cook one of these English cakes. The batter and jam are put into a heatproof bowl, then topped with parchment and a tea towel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

6 tablespoons unsalted butter, softened, plus more for bowl and parchment
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 cup plus 2 tablespoons sugar
1 large egg
1/3 cup coarsely chopped candied ginger
1 tablespoon honey
1 tablespoon whole milk
1/4 cup plus 1 tablespoon apricot jam

Steps:

  • Butter a 5-cup heatproof pudding basin or mixing bowl. Cut a parchment circle to fit top of bowl; butter. Fill a large pot fitted with a steamer or pasta insert with enough water to come halfway up bowl (test this with an empty bowl); set aside.
  • Stir together flour, baking powder, and ground ginger in a small bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg. Reduce speed to low. Add flour mixture in 3 batches. Add chopped ginger, honey, and milk; mix until just combined.
  • Spoon jam into bottom of prepared bowl. Pour batter on top; smooth with a spatula. Cover bowl with prepared parchment, buttered side down. Place a tea towel on top, and secure with kitchen twine. Knot opposing corners of towel together on top of bowl.
  • Bring water in prepared pot to a boil over medium-high heat. Carefully lower pudding bowl into steamer; cover pot. Reduce heat to medium-low. Steam 2 hours, checking occasionally to make sure water doesn't completely evaporate. Transfer to a wire rack; remove towel and parchment. Let cool 10 minutes. Run a small knife around edge of bowl; invert pudding onto a plate. Serve warm.

STEAMED JAM PUDDING



Steamed Jam Pudding image

This has been my husband's favourite dessert since he was a small child. Use the jam of your choice. We love plum jam and I tend to double the quantity of jam. The texture is similar to a warm cake. Delicious with ice-cream and/or cream.

Provided by busyozmum

Categories     Dessert

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/4 cup jam
125 g butter
1 teaspoon vanilla essence
1/2 cup caster sugar
2 eggs
2 cups self-raising flour
1/2 cup milk

Steps:

  • Grease a pudding steamer or basin (8 cup capacity).
  • Spoon jam into the based of the steamer.
  • Beat butter, essence and sugar in small bowl with electric mixer until light and fluffy, beat in eggs 1 at a time, beat until combined.
  • Transfer mixture to large bowl, stir in sifted flour and milk in 2 batches.
  • Spread mixture into steamer, cover with greased foil, secure with string or lid.
  • Place steamer in large saucepan with enough boiling water to come half way up the side of steamer; boil, covered, about 1 1/2 hours or until firm. Replenish water as necessary.
  • When cooked, run a knife around the edge and then invert carefully onto a large plate. The jam will spill over the entire pudding and look very pretty.
  • Slice and serve with custard, cream or ice-cream.

Nutrition Facts : Calories 436.4, Fat 19.5, SaturatedFat 11.7, Cholesterol 109.4, Sodium 715.1, Carbohydrate 57.9, Fiber 1.3, Sugar 23.4, Protein 7.1

STEAMED GINGER PUDDING WITH APRICOT JAM



Steamed Ginger Pudding with Apricot Jam image

Categories     Ginger     Side     Steam     Apricot     Boil

Yield serves 4

Number Of Ingredients 10

6 tablespoons unsalted butter, softened, plus more for the bowl and parchment
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 cup plus 2 tablespoons sugar
1 large egg
1/3 cup coarsely chopped candied ginger
1 tablespoon honey
1 tablespoon whole milk
1/4 cup plus 1 tablespoon apricot jam

Steps:

  • Butter a 5-cup heatproof pudding basin or mixing bowl. Cut a parchment circle to fit top of bowl; butter. Fill a large pot fitted with a steamer or pasta insert with enough water to come halfway up bowl (test this with an empty bowl); set aside.
  • Stir together flour, baking powder, and ground ginger in a small bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg. Reduce speed to low. Add flour mixture in 3 batches. Add chopped ginger, honey, and milk; mix until just combined.
  • Spoon jam into bottom of prepared bowl. Pour batter on top; smooth with a spatula. Cover bowl with prepared parchment, buttered side down. Place a tea towel on top; secure with kitchen twine. Tie opposing corners of towel on top of bowl.
  • Bring water in prepared pot to a boil over medium-high heat. Carefully lower pudding bowl into steamer; cover pot. Reduce heat to medium-low. Steam 2 hours, checking occasionally to make sure water doesn't completely evaporate. Transfer to a wire rack; remove towel and parchment. Let cool 10 minutes. Run a small knife around edge of bowl; invert pudding onto a plate. Serve warm.

APRICOT AND GINGER JAM



Apricot and Ginger Jam image

Make and share this Apricot and Ginger Jam recipe from Food.com.

Provided by emmzy123

Categories     Low Protein

Time 38m

Yield 7 Cups

Number Of Ingredients 5

8 cups chopped de-stoned apricots
4 cups white sugar
1/2 cup lemon juice
2 -3 tablespoons grated fresh ginger
1 tablespoon unsalted butter

Steps:

  • Wash, chop and de-stone apricots. Have jars sterilized in preparation.
  • Measure 8 cups of chopped apricots into a large stock pot, along with the 4 cups of sugar, 1/2 cup lemon juice, and grated ginger.
  • Bring to a boil over a high heat, stirring occasionally. Once at a rolling boil, turn down the heat to keep it at a controlled boil for 23 minutes, stirring often to prevent sticking. Note: It should be bubbling, not simmering. Start your timer when it begins to boil and at this stage add the 1 tablespoon of butter.
  • At the end of 23 minutes it should have reduced down to a thick, sticky consistency but will still slide easily off the spoon. Don't worry, it will thicken as it cools.
  • Jar while it is still warm and moves easily.

Nutrition Facts : Calories 552.5, Fat 2.4, SaturatedFat 1.1, Cholesterol 4.4, Sodium 3.6, Carbohydrate 136.7, Fiber 3.9, Sugar 131.9, Protein 2.8

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