STEAMED GINGER PUDDING WITH APRICOT JAM
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
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
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
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
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
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
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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