Sticky Ginger Pudding

About the Recipe

A sticky ginger pudding to warm you up on cold and stormy winter nights!


  • 4 balls of stem ginger, roughly chopped

  • 2 tbsps. stem ginger syrup

  • 2 tbsps. golden syrup

  • 175g soft butter, plus extra to grease the pudding basin

  • 175g caster sugar

  • 175g self-raising flour

  • 3 large eggs

  • 1tsp baking powder

  • 2 tbsps. milk

  • 1 tsp fresh ginger, finely grated


  • 1.2 litre ceramic pudding basin

  • A large saucepan with a lid

  • A saucer

  • String

  • Foil

  • Greaseproof paper

  • A large mixing bowl

  • A sieve

  • A wooden spoon

  • A tablespoon

  • A teaspoon

  • Kettle

  • Scissors

  • A table knife

How to make the bake

1.Grease the pudding basin. To make the pudding come out easily, line the base of the basin with a circle of greaseproof paper. Then prepare a large square of foil by greasing it with butter and set aside for later. Also, boil a kettle and place a saucer or jam lid in a large pan ready for the pudding.

2.In the prepared pudding basin, put the chopped ginger, ginger syrup and golden syrup. Try and make the ginger even across the bottom to make sure each serving has some ginger.

3.Then, make the sponge. Place the soft butter into a big bowl and beat with a wooden spoon till very soft. Add all the other ingredients for the sponge into the bowl and beat hard till you have a smooth sponge mix.

4.Use a large spoon, to spoon the mix into the pudding basin and level off the top so it is smooth. Take the foil you prepared earlier and make two pleats in the centre of it. Place the foil, buttered-side down, on top of the basin, gently crumpling the foil around the edge to make it stay in place. Then, take a long piece of string and tie it around the rim of the basin securely with a double knot. Take the extra string and make a handle to make it easier to take in and out of the pan.

5.Trim the excess foil from the basin and place gently on top of the saucer in the large pan. Pour in about a kettle's worth of water around the edges till the water is about 2/3 of the way up the side of the basin. Cover the pan with a lid, bring to the boil and reduce to a simmer for 2 hours. Don't be tempted to look inside the lid for the first 30 minutes as this increases the chance of the pudding sinking! If the water level gets low half way through, top up with boiling water to stop the temperature dropping inside the pan.

6. When the 2 hours is up, take the basin out the pan with your handy handle and place on a surface. Take off the foil and run a table knife around the side of the basin to loosen the pudding. By this stage the pudding should look firm and sponge like. If it isn't put the lid back on and cook for another 30 minutes and check again. Place a plate on top of the basin, and flip it over so the basin is upside down. Tap with your hand and gently remove the basin revealing your pudding, with the stem ginger on top. Remove the circle of greaseproof paper, pour over the remaining syrup and serve in large wedges with homemade custard or clotted cream.