We don’t have puddings… only two of us really like them and these days people don’t seem to have the same appetite as they used to – I guess we don’t need all those calories to keep warm in our centrally heated houses, or to walk/cycle anywhere when we usually have other transport.
I don’t remember having ginger pudding at home as a child, jam, chocolate and best of all treacle, but not ginger – that was a treat from school! In Modern Practical Cookery I came across this recipe for ginger and fig pudding… how delicious does that sound?! It does sound delicious but as I mentioned, I’m don’t really like puddings any more…
Ginger and fig pudding
- ½ lb flour plus ½ level tsp carbonate of soda (or just use self-raising flour)
- ¼ lb chopped suet
- 1 tsp
- ground ginger (I’d use about three times that!)
- ½ lb cooking figs, soaked in ½ pint water, stalks removed and chopped – slice a couple to decorate the top of the pudding
- ¼ lb golden syrup
- 1 well-beaten egg
- melted butter
- ¼ lb Barbados sugar
- butter a pudding basin and arrange slices of fig dipped in melted butter
- when the buttered figs have set, pour in the golden syrup
- mix the flour, carbonate of soda if using, suet, ginger and sugar
- mix well and add the figs, figgy water and egg
- pour into pudding basin, cover with well buttered grease proof paper and steam for about three hours
I guess it would be very nice served with custard!
The next recipe in the book is for preserved ginger pudding – the ginger is preserved, not the pudding!!
Preserved ginger pudding
- 5 oz sugar
- 6 oz butter
- ½ lb flour and 1 tsp baking powder (or use self-raising flour)
- 2 eggs
- 3 oz glacé or preserved ginger, cut in pieces
- beat the sugar and butter to a light cream
- add eggs one at a time beating very well
- stir in the rest of the ingredients adding as much milk as required
- either bake in a moderate oven for 1½ hours or steam for 2
- if using preserved ginger in syrup, the syrup can be heated slightly and served with the pudding.
No mention is made of a sauce, but plain custard would be jolly fine.
The other ginger puds are:
- ginger and lemon pudding
- ginger orange pudding
- apple ginger pudding
- rhubarb ginger pudding
- ginger sponge
- baked ginger pudding
- and plain old just ginger pudding!
If you don’t want custard and fancy more ginger, there’s a ginger sauce which is a white sauce with chopped preserved ginger plus some of the preserving syrup!