Complimentary Recipe: Steamed Ginger Pudding

"It wouldn’t be Christmas for the Jensen family without my mum’s steamed pudding, which uses one of her favourite treats, glacé ginger." - Chef Mark Jensen



90 g unsalted butter, at room temperature
2 teaspoons finely grated orange zest
60 g soft brown sugar
75 g candied honey (creamed honey)
2 eggs
2 tablespoons chopped glacé ginger
150 g self-raising flour, sifted
1 teaspoon ground ginger
125 ml milk
500 ml ginger wine
45 g soft brown sugar
125 g thick cream
a pinch of salt


Beat the butter, orange zest, brown sugar and candied honey together in an electric mixer until light and fluffy. Reduce the speed to slow, then add the eggs, glacé ginger, flour and ground ginger. When the mixture has come together, slowly add the milk in two batches.

Grease and flour six 170 ml pudding moulds, then divide the mixture among the moulds. Cover the tops of the puddings with greased rounds of non-stick baking paper (cut to fit) and place in a steamer over high heat. Steam for 15-20 minutes, or until the puddings are cooked through when tested with a skewer. Remove the baking paper and carefully remove the puddings from the moulds.

While the puddings are cooking, make the ginger cream sauce. Pour the ginger wine into a saucepan and reduce by half over high heat. Add the brown sugar, cream and salt and bring to the boil. Reduce the heat immediately and reduce the sauce until it thickens slightly. 

Place a ginger pudding in the centre of each serving bowl. Pour the ginger cream sauce over the pudding and serve with whipped cream or ice cream.

Recipe from Mark's Book - The Urban Cook: Cooking and Eating for a Sustainable Future. Click here to purchase the book now.

Phuong Nguyen