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


Try this ginger and cranberry steamed pudding, then check out our easy Christmas puddingChristmas cakemince pies, and more Christmas baking recipes.



  • 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


  • 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.