- Ginger Steamed Treacle Puddings.jpg (34.63 KiB) Viewed 293 times
Takes: 50 minutes
Serves: 6
No nutritional information available.
Ingredients
- 200g butter, softened, plus extra for greasing
- 75g stem ginger from a jar, sliced, plus 4 tbsp of the syrup
- 5 tbsp golden syrup plus 4 tbsp extra
- 300g caster sugar
- 4 eggs
- 400g self-raising flour
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Grease 6 x 200ml pudding moulds and line the bottoms with circles of baking paper.
2. Divide the stem ginger between the moulds, followed by the golden and ginger syrup.
3. Using an electric mixer, beat the butter and sugar together in a bowl until light and fluffy. Beat in the eggs, one at a time, until well mixed. Sift over the flour and fold in. Spoon the mixture into the moulds, ¾ full. Put onto a baking tray and bake for 30 minutes or until risen and golden.
4. Turn out onto serving plates and spoon over the extra golden syrup. Serve warm with custard, if liked.
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