Ginger-Orange Steamed Pudding

Ginger-Orange Steamed Pudding

A traditional English dessert, it is really a rich sponge cake cooked in water. Serves 8


1½ cups cake, or all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
3 teaspoons ground ginger
½ cup butter
½ cup sugar
2 eggs
¼ teaspoon almond extract
zest of 1 orange
1 cup orange juice
¼ cup rose-hip preserves, or any other flavor that goes with ginger


Preheat oven to 350°F. Prepare ramekins by greasing them well, then adding 2 tablespoons preserves to the bottom of each.

Sift dry ingredients and set aside.

In a mixer, add butter and sugar, beat until light. Add eggs, one at a time, then extract, zest, and juice.

Stir in dry ingredients and mix lightly. Pour into prepared ramekins.

Cover tops with waxed paper or foil. Place in a larger pan, and add hot water half way up. Bake for 30 minutes until done. Let cool for 5 minutes and invert onto plates. Serve with crème Anglaise.

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