steamed ginger and treacle pudding

Before March warms up…. get this made!

So… we have battled our way through wind, rain and grey skies for what seems like forever, and we find ourselves unceremoniously tipped into the middle of March. This looks like Spring. Is it feeling like Spring to you?  I’m willing to believe that it is entirely possible that the weather has improved and will stay improved and that we are all going to enjoy a welcome respite of sun and warmth and a distinct lack of knee deep mud when walking the dogs. However, just to cover all bases I’m playing it safe with comfort food this month… In that I am providing much of it for my family.

We have another new pup, Milly, a Sprocker, and if I thought the lurcher was mental I was in for a shock. This is what delinquency looks like in a canine and I have retreated to the calming influence of steamed puddings…also wine. March will see the arrival of number 2 grandson…so in fact Spring will definitely have sprung for us. New Pup, new Grandson, new clothing size for me!


Steamed syrupy pudding.


175g/6oz butter

100g/3½oz golden syrup

125g/4½oz golden caster sugar

The Zest of 1 lemon

1 tbsp lemon curd

3 free-range eggs

175g/6oz self-raising flour

To serve

4-5 tbsp golden syrup





Set the butter in a dish on the back of the Aga to soften, likewise the tin of golden syrup (it makes it much easier to spoon out when it’s warm.)

Line a1.2ltr/2 pint pudding basin with cling film

Spoon 50g/2oz of the golden syrup into the base of the pudding basin and set aside (you can be generous if you like.)

Beat the remaining 50g/2oz golden syrup, butter, sugar, lemon zest and lemon curd with an electric whisk until light and fluffy. Whisk in half of the eggs followed by half of the flour. Whisk in the remaining eggs and flour. The mixture should be just a dropping consistency. (Add a splash of milk if the mixture is very thick.)

Spoon the mixture into the pudding basin and smooth the surface.

Generously cover the top of basin with cling film.

Create a carrying handle by ripping off a length of cling film that you then scrunch into a long length of cling film string. Place the middle of this underneath the basin and bring both sides up to tie a bow at the top…this creates an easy handle with which to lift the basin out of the large pan once it’s cooked.

Using a large casserole or Aga cake baker with a tight fitting lid, fill with about 5 cm of water. Place your pudding basin inside the casserole pan and bring to the boil on the boiling plate. Once It’s been brought to the boil simmer on the simmering plate for 5 minutes before transferring to the simmering oven. Allow to steam in the simmering oven for 1¾- 2 ½ hours.

When done, carefully lift the basin from the water. Leave to stand for 5 minutes.

Unwrap the pudding from the cling film and place a serving plate/ dish upside down over the top of the basin. Turn the basin, holding the plate securely beneath it, upside down.

To serve, spoon the extra syrup (still warming on the back of the Aga) over the pudding, cut into generous wedges and serve with custard.

Stand aside and accept the congratulations graciously.

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Posted in Aga Tips, Demonstrations, Recipes

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