Steamed Ginger Pudding with Ginger Fudge Sauce

  • 60ml milk
  • 75g butter, plus a little to grease
  • 125ml sour cream
  • 1 egg
  • 200g light brown sugar
  • 175g plain flour
  • 1tsp baking powder
  • 2tsp ground ginger
  • 1tsp ground cinnamon
  • ½tsp ground cloves
  • ½tsp ground cardamom
  • 25g stem ginger, chopped finely
  • To make Sauce
  • 75g butter
  • 150g caster sugar
  • 1 x 175g tin evaporated milk
  • 2tsp ground ginger
  1. Grease a 900ml pudding bowl. Melt butter with milk and allow to cool to tepid.
  2. Stir in the sour cream and then whisk in the egg and sugar, continue whisking until smooth.
  3. Sift together the dry ingredients.
  4. Make a well in the centre of the flour mixture and pour in the liquid, stirring until smooth. Add the stem ginger.
  5. Put mixture into pudding bowl and cover with 2 layers of buttered greaseproof paper. Secure with string.
  6. Steam for 1½ hours.
  7. To make the sauce, measure all the ingredients into a saucepan and heat gently until the sugar has dissolved. Bring to the boil for about 5 minutes until pale, golden and still runny. Allow to cool. The sauce will be of a coating consisitency and may be kept in the fridge.
  8. Turn the pudding out onto a serving plate and serve with the sauce.