can some one give me a steamed ginger pudding recipe please?

Answer 1

Here's one that sounds quite delish and that I will try very soon....

Steamed Pudding Recipe

"This delicious, good old fashioned, Ginger Steamed Pudding Recipe is by courtesy of a dear friend of mine, Joan Greaves. Joan lives in the north of England which tends to get pretty chilly, so hot and substantial English puddings are a regular treat at mealtimes! Topped off with a jug of creamy, hot custard sauce, this dessert is the perfect conclusion to a family lunch party such as Mother's Day, Easter or Thanksgiving.

If you need to make it in advance, this steamed pudding recipe can be cooked, cooled in the basin, and then refrigerated for up to 24 hours. Once required, it can simply be reheated in either a microwave oven or a steamer."

Steamed Ginger Pudding

INGREDIENTS
Serves 4

4oz (110g) butter or margarine at room temperature
4oz (110g) caster sugar
2 medium eggs, beaten
6oz (170g) Self raising flour, sieved
a little milk
3 level teaspoons ground ginger (or heaped teaspoons if you like it really spicy!)

METHOD

* Half fill a steamer pan with water and bring to the boil.

* Grease a 1 1/2 pint (3/4 liter) pudding basin with a little softened butter.

* Put the butter or margarine into a mixing bowl and cream with a wooden spoon until light and fluffy. Alternatively, this can be done in a food processor or mixer.

* Now add the beaten eggs a little at a time beating well between each addition to cream the ingredients.

* Using a metal spoon, slowly fold in half of the sieved flour.

* Combine the ginger with the remaining flour and then carefully fold this in, again with a metal spoon in a slicing action. Add enough milk to achieve a dropping consistency.

* Spoon the mixture into the prepared basin. Cut a piece of greased cooking foil or greaseproof paper and make a pleat in the center to allow for expansion. Use this to cover the pudding basin and secure tightly with a piece of string.

* Put the pudding into the steamer and cover with the lid. Now steam for two and a half hours checking the water occasionally in case it boils dry.

* Once cooked, carefully remove from the steamer and leave it to cool for 10 to 15 minutes. Then remove the foil or greaseproof lid and run a knife around the outside to loosen the pudding. Carefully turn upside down onto a warm serving dish.

* Serve the ginger pudding with custard sauce, softly whipped cream or vanilla ice cream.

Answer 2

Ok, here are 2 recipes. First one is Malaysia/Chinese. this one I know taste delicate and light. After eating a bowl of this, you still want other desserts to eat.

Recipe is good for only one bowl.
To get ginger juice, you would shread the ginger (without the skin ah!) and after that squeeze the shredded ginger through a fine cloth or filter to get it's juice. Use old ginger if possible.

Ingredient: This is for one bowl's worth
115ml milk
1 tsp sugar
1 - 2 tsp ginger juice (preferably from old ginger)
a few drops of white vinegar (to help curdle the milk)

Method:
1. Put ginger juice and vinegar into a bowl.
2. Heat milk with sugar and stir. Once it reaches a simmer (little bubbles form), take off the heat IMMEDIATELY.
3. Stir for one to two minutes with a spoon . (This is to lower the temperature - see picture below for a better method but more work!)
4. Pour mixture into the ginger juice and vinegar bowl and stir it once. Leave it to set. Do not disturb the mixture for around 10 minutes.
5. Once curdle, serve it warm. (Texture of this is very soft)
6. For a firmer texture, you can steam it for 6-8 minutes on low heat.
Source-http://cookiemonzters.blogspot.com/2007/01/chinese-dessert-ginger-milk.html


Little steamed ginger puddings
Bill Granger
by Bill Granger
from Every Day

Serves 4

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour
Vegetarian


Ingredients
100g/3½oz unsalted butter, softened
100g/3½oz caster sugar
2 free-range eggs, lightly beaten
125g/4½oz crystallised ginger, finely chopped
125g/4½oz self-raising flour, sifted
150ml/5fl oz milk
To serve
custard
crystallised ginger

Method
1. Lightly butter four 250ml/9fl oz pudding basins.
2. Cream the butter and sugar together until pale and creamy. Add the eggs a little at a time, beating well after each addition. Stir through the crystallised ginger.
3. Fold in spoonfuls of sifted flour, alternating with spoonfuls of milk until all the milk is used up and you have a smooth batter.
4. Spoon into the pudding basins.
5. Cut four pieces of baking paper large enough to cover the basins and fold a thin pleat down the middle of each one. Place a piece over each basin and tie with string.
6. Put the puddings in a steamer over a saucepan of gently simmering water and steam for 40 minutes, or until cooked through. Check the water level in the saucepan from time to time to make sure it doesn't boil dry.
7. Turn out and serve with custard and a sprinkling of crystallised ginger.

Answer 3

here ya go

Steamed Ginger Pudding

Ingredients
1/3 cup sugar
1 egg
1/3 cup butter, melted
2 cups all-purpose flour
'1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
3/4 cup hot water
1/3 cup molasses
3 tablespoons honey
Brandy Cream Sauce


Directions
Preheat oven to 350 degrees.

Beat sugar and egg in a mixing bowl medium speed for 4 minutes or till fluffy. Add butter and beat well. Stir flour, ginger, cinnamon, baking soda, and 1/4 teaspoon salt in a separate mixing bowl. Combine hot water, molasses, and honey in a small bowl. Alternately add flour mixture, and water mixture to egg mixture, beating after every addition till just combined.

Lightly grease 8 six ounce custard cups; fill 2/3 full with batter. Cover each cup tightly with lightly buttered foil. Place in a baking pan. Pour boiling water in baking pan around cups till the water is about halfway up the outside of the cups. Place baking pan in the oven.

Bake for 45 minutes or until pudding springs back when touched. You can add more water to the pan if needed. Let the cups cool on wire rack for 5 minutes and unmold puddings; cool for 15 to 20 minutes. Serve with warm brandy sauce or whipped cream.

Brandy Cream Sauce

Ingredients
3/4 cup whipped cream
1/4 cup sifted powdered sugar
1 tablespoon brandy

Directions
Beat whipping cream and powdered sugar till soft peaks. Stir in brandy. Cover and chill until serving.