Chocolate, marmalade and ginger steamed pudding

Posted in Food & Drink

7 Dec
Chocolate, marmalade and ginger steamed pudding image 1

Chocolate, marmalade and ginger steamed pudding


  • 175g unsalted butter, softened, plus extra to grease
  • 1/2 cup (170g) marmalade
  • 50g crystallised ginger, plus 2tbs ginger syrup
  • 1 1/4 cup (175g) plain flour
  • 45g cocoa powder
  • 2 tsp baking powder
  • 175g caster sugar
  • 3 large eggs, lightly beaten
  • 1/3 cup (80ml) milk
  • Custard or ice cream, to serve


  • Generously grease a 1.2L pudding basin with butter and line the base with a circle of baking paper. Butter a large square of foil.
  • Spoon the marmalade into the base of the pudding basin and set aside.
  • Using a fork or balloon whisk, whisk the flour, cocoa, baking powder and a pinch of salt together in a bowl.
  • In a mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and sugar together until pale and fluffy. Gradually beat in the eggs, adding a little of the flour mixture if it starts to curdle. Stir in the flour mixture and enough of the milk to form a soft dropping consistency. Fold in the chopped ginger.
  • Spoon mixture into the basin and smooth the top. Make 2 pleats in the centre of prepared foil, place buttered- side down and secure with string around the rim. Place an upturned saucer in a large pan and place basin on top. Pour in enough boiling water to come one- quarter way up the side of the basin. Cover with a lid and simmer for 1 hour 45 minutes, topping up with more boiling water if needed.
  • Carefully remove the basin from the pan, run a knife around the sides to loosen and invert onto a plate. Serve with custard or ice cream.

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