Steamed Ginger Pudding Recipe with Cranberries

Ginger and cranberry steamed pudding

  • serves 6
  • Easy

Looking to jazz up your Christmas pudding this Christmas Day? Check out this indulgent steamed pudding recipe with seasonal cranberries and fiery ginger

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Ingredients

  • golden syrup 3 tbsp, plus a little extra for serving
  • cranberries, raisins, sultanas, currants 275g mixed
  • soft prunes 100g, chopped
  • crystallised stem ginger 50g, finely chopped
  • ginger wine 100ml
  • orange 1, zest grated and juiced
  • almonds 100g, chopped
  • Bramley apple 1 small, peeled, cored and coarsely grated
  • unsalted butter 100g, at room temperature
  • dark muscovado sugar 100g
  • eggs 2, beaten
  • self-raising flour 125g
  • baking powder 1/2 tsp
  • ground ginger 1 tsp
  • mixed spice 1 tsp
  • cream or custard to serve

Method

  • Step 1

    Butter the inside of a 1.5 litre pudding basin or pyrex bowl and spoon the golden syrup into it.

  • Step 2

    Put the cranberries, raisins, sultanas, currants and prunes in a large shallow pan. Add the chopped ginger, ginger wine, orange zest and juice. Cook on a low heat for about 10 minutes until most of the liquid has been absorbed. Remove and cool. Add the almonds and apple and mix well.

  • Step 3

    Beat together the butter and sugar until creamy. Gradually beat in the eggs then sift in the our, baking powder, ground ginger and mixed spice and fold in using a large metal spoon. Stir in the dried fruit mixture.

  • Step 4

    Spoon into the pudding basin and level. Cover with a sheet of baking paper then a sheet of foil. Make a pleat in the middle to allow the pudding to expand and then tie the cover securely under the rim of the bowl, trimming off any excess.

  • Step 5

    Put the pudding in a large saucepan then ll with boiling water to reach up to 2/3 of the sides of the pudding bowl. Cover with a lid and cook at a gentle simmer for 3 hours, checking the water level halfway through the cooking time.

  • Step 6

    Remove the pudding from the pan and rest for 5 minutes before turning out onto a warmed serving dish. Spoon over a little extra warm golden syrup and serve with cream or custard.

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