Chocolate, Marmalade and Ginger Steamed Pudding
by Sue Quinn, featured in Cocoa: An Exploration of Chocolate, with Recipes Published by QuadrilleIntroduction
Chocolate and marmalade are a magnificient match in this traditional steamed pudding, made more delicious with the addition of nuggets of preserved ginger. The sponge itself is lovely and moist, and invested with a generous marmalade crown. But as it doesn't have rivers of sauce, it's best served with a jug of custard — ideally spiked with rum or whisky — alongside.
For US cup measures, use the toggle at the top of the ingredients list.
Chocolate and marmalade are a magnificient match in this traditional steamed pudding, made more delicious with the addition of nuggets of preserved ginger. The sponge itself is lovely and moist, and invested with a generous marmalade crown. But as it doesn't have rivers of sauce, it's best served with a jug of custard — ideally spiked with rum or whisky — alongside.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6-8
- 175 grams softened unsalted butter (plus extra for greasing)
- 5 heaped tablespoons marmalade
- 50 grams or 3 balls stem ginger in syrup from a jar (chopped) - plus 1-2 tablespoons syrup from the jar (if needed)
- 175 grams plain flour
- 45 grams cocoa powder
- 2 teaspoons baking powder
- 1 pinch of salt
- 175 grams caster sugar
- 3 large eggs (lightly beaten)
- 4 - 5 tablespoons milk
- custard or ice cream, to serve
- 6 ounces softened unsalted butter (plus extra for greasing)
- 5 heaped tablespoons marmalade
- 1¾ ounces or 3 balls stem ginger in syrup from a jar (chopped) - plus 1-2 tablespoons syrup from the jar (if needed)
- 6 ounces all-purpose flour
- 1½ ounces unsweetened cocoa
- 2 teaspoons baking powder
- 1 pinch of salt
- 6 ounces superfine sugar
- 3 large eggs (lightly beaten)
- 4 - 5 tablespoons milk
- custard or ice cream, to serve
Method
Chocolate, Marmalade and Ginger Steamed Pudding is a guest recipe by Sue Quinn so we are not able to answer questions regarding this recipe
- Generously grease a 1.2-litre / 42-fl oz / 1.3-quart pudding basin [ovenproof bowl] with butter and line the base with a circle of baking paper. Butter a large square of foil.
- If your marmalade is very firm, stir in some of the stem ginger syrup: what you want is a loose mixture. 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 salt together in a bowl.
- In a mixing bowl or the bowl of a stand mixer, 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 stem ginger.
- Spoon the mixture into the basin and smooth the top. Make 2 pleats in the centre of the prepared foil, place buttered-side down and secure with string around the rim. Place an upturned saucer in a large pan and place the 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 1¾ hours, topping up with more boiling water if necessary.
- 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.
- Generously grease a 1.2-litre / 42-fl oz / 1.3-quart pudding basin [ovenproof bowl] with butter and line the base with a circle of baking paper. Butter a large square of foil.
- If your marmalade is very firm, stir in some of the stem ginger syrup: what you want is a loose mixture. 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 salt together in a bowl.
- In a mixing bowl or the bowl of a stand mixer, 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 stem ginger.
- Spoon the mixture into the basin and smooth the top. Make 2 pleats in the centre of the prepared foil, place buttered-side down and secure with string around the rim. Place an upturned saucer in a large pan and place the 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 1¾ hours, topping up with more boiling water if necessary.
- 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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Posted by Odelle on 13th December 2022
Show more commentsA most delicious spicy aromatic chocolate, Marmalade and Ginger Steamed sponge pudding dessert delicious served as a change to the normal dessert makes a great alternative to Christmas pudding it's scrumptious delicious spicy aromatic easy to make serves 8- 10persons easily try it out I'm sure that you'll love it as much as I do, served with creme anglaise, ice-cream, brandy butter or plenty of fresh double cream poured over it delicious I'm sure that you'll love it as much as I do! Enjoy!