Steamed Ginger Pudding with Apricot Jam

Name: Steamed Ginger Pudding with Apricot Jam
Ingredients: 6 tablespoons unsalted butter, softened, plus more for bowl and parchment; 0.5 cup plus 2 tablespoons all-purpose flour; 0.5 teaspoon baking powder; 0.25 teaspoon ground ginger; 0.25 cup plus 2 tablespoons sugar; 1 large egg; 0.333 cup coarsely chopped candied ginger; 1 tablespoon honey; 1 tablespoon whole milk; 0.25 cup plus 1 tablespoon apricot jam

1.8

(13)

By

Martha Stewart Editors

Updated on June 12, 2017

Servings:

4

Steaming is the the traditional way to cook one of these English cakes. The batter and jam are put into a heatproof bowl, then topped with parchment and a tea towel.

Ingredients

6 tablespoons unsalted butter, softened, plus more for bowl and parchment
½ cup plus 2 tablespoons all-purpose flour
½ teaspoon baking powder
¼ teaspoon ground ginger
¼ cup plus 2 tablespoons sugar
1 large egg
⅓ cup coarsely chopped candied ginger
1 tablespoon honey
1 tablespoon whole milk
¼ cup plus 1 tablespoon apricot jam

Directions

Butter a 5-cup heatproof pudding basin or mixing bowl. Cut a parchment circle to fit top of bowl; butter. Fill a large pot fitted with a steamer or pasta insert with enough water to come halfway up bowl (test this with an empty bowl); set aside.
Stir together flour, baking powder, and ground ginger in a small bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg. Reduce speed to low. Add flour mixture in 3 batches. Add chopped ginger, honey, and milk; mix until just combined.
Spoon jam into bottom of prepared bowl. Pour batter on top; smooth with a spatula. Cover bowl with prepared parchment, buttered side down. Place a tea towel on top, and secure with kitchen twine. Knot opposing corners of towel together on top of bowl.
Bring water in prepared pot to a boil over medium-high heat. Carefully lower pudding bowl into steamer; cover pot. Reduce heat to medium-low. Steam 2 hours, checking occasionally to make sure water doesn't completely evaporate. Transfer to a wire rack; remove towel and parchment. Let cool 10 minutes. Run a small knife around edge of bowl; invert pudding onto a plate. Serve warm.