This pudding is the perfect antidote to a cold, January night. These days, everything can look a bit bleak. Christmas is over, and the New Year (for me, anyway) brings the promise of long days in the library, piles of reading and a dissertation to write. Not to mention the anxiety about what to do after uni finishes!
I feel like these months are just the place holder, until we can get going with Spring and Summer.
Sometimes, the best way to overcome the January blues is with a big ol’ cup of tea, a hearty slice of pud. So put on your slippers (I got some new ones for Christmas and I literally haven’t taken them off since!) and curl up next to the fire and tuck into some pudding!
Now, I must admit, suet would not be my go-to choice for desserts. This is mainly because I’m veggie, so the whole idea of suet is kind of just gross. But I had some left over from the Christmas pudding that I made this year (it was the vegetarian alternative, of course) and I figured it would be better in a delicious pudding than sat on the shelf in my pantry, waiting for its best before date to pass. I was actually very pleasantly surprised with this recipe. It was delicious. But then again, anything warm and syrupy would definitely hit the spot!
This was also sort of inspired by a dessert I had recently at a vegetarian restaurant in London, called The Gate. I promised myself that I would not write reviews of restaurants on this blog, and strictly stick to things I have baked myself. But this was too good not to share. Plus, since I’m only going to mention the dessert, it’s not really a restaurant review at all. (But, on that note- the starters and mains were also delicious!) So, we ordered the ‘dessert mezze,’ which was basically a huge platter with a small portion of every dessert on the menu on it. (We did share between four- don’t worry!)
It included a whole load of delicious things, including creme brûlée, apple and fig crumble, chocolate and chestnut torte and pear and star anise tarte tatin. Everything on the plate was delicious, even down to the mint leaf used to garnish. But my favourite element by far was the ginger sponge pudding with toffee sauce. It was so tasty: the perfect balance of ginger spice and sugary treacleness. I just had to try and replicate it!
Steamed Ginger Treacle Pudding
175g plain flour
50g soft brown sugar
75g suet (or vegetable suet, if you prefer)
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 tablespoon golden syrup
1/2 tablespoon maple syrup
1/2 teaspoon vanilla extract
150 ml milk
So the method for this recipe is really simple. All you have to do, is get a large bowl, throw all the ingredients in and mix well!!
Then, get a pudding basin, or a medium sized bowl will work just as well, as long as it won’t be get broken or damaged while being boiled! Grease it well with butter. Then pour the mixture into the basin.
Making the lid for the pudding can be a little tricky. Firstly, grease a large piece of greaseproof paper with butter. Then lay it over a piece of tin foil that is roughly the same size, if a little larger. Fold them to make a pleat in the centre of both sheets. Lay over the top of the pudding, with the greaseproof paper facing the pudding, so that the tin foil is on top. Fold around the sides of the bowl, so the it is airtight, and tie securely with string. Cut off any excess paper or tin foil.
Now you need to steam your pudding. Fill a large saucepan with water and bring it to the boil. In order to get the pudding out once it is cooked, it is a good idea to fold a long sheet of tin foil into thirds. Lay it under the pudding in the saucepan, so that the two ends are sticking out, like handles.
Place the pudding in the boiling water and boil for 2 1/2 hours, or until it is spongey and soft. Turn out onto a serving plate.
To make the treacly sauce, simply put a good four tablespoons of golden syrup into a saucepan, and heat gently until it has loosened and started to melt. Pour over the pudding to serve.
Happy New Year!