his is one of the tastiest but easiest little puddings to knock up and its packed full of flavour and perfect for a winter evening with a steaming bowl of velvety sweet custard. Ambrosia obviously. But if you’re feeling the urge to make a your own creme angliase then my cinnamon version found here is great. Its not a steamed pudding as such but it may as well be with its warm spongy texture and comfort. I’ll admit the ginger is excessive but don’t be shy, you’ll appreciate the bounty if you go all in here – its a ginger pudding after all. A little lemon zest lifts it into a lighter pudding and the blackberries are just so god damn seasonal. And a nod to the ‘forage’.
This recipe if straight from Sky Gyngell’s ‘A Year in my Kitchen’ and I made no changes. Its perfect.
- 100g unsalted butter
- 100g caster sugar
- 2 eggs
- 100g self raising flour
- Zest 2 lemons
- 4 knobs of stem ginger, finely chopped
- 4 tbsp golden syrup
- Pinch salt
- Grease 4 mini pudding moulds or ramekins. I also lined the base with a little parchment to stop it sticking. Preheat the oven to 180°C.
- Cream the butter and sugar together until fluffy and smooth.
- Beat in the eggs one by one until combined
- Next sift in the flour and fold in.
- Fold in the lemon zest and ginger.
- Spoon a generous tbsp of golden syrup into the base of each pudding bowl. Top with enough blackberries to cover the base in a single layer. Spoon over the sponge mixture divided between each mould.
- Grease 4 small sheets of foil and cover the moulds loosely with it. Place on a baking sheet and bake for about 30 minutes until a knife inserted comes out clean.
- Turn out onto a plate and serve warm with a steaming helping of custard.