Stem Ginger Pudding with a Marmalade Centre
Stir-Up Sunday cont...
FOOD + DRINK
Stem Ginger Pudding with a Marmalade Centre
Recipe by: Opies, bennettopie. com
Serves: 6- 8 Prep time: 30 minutes Cook time: 4 hours
Ingredients:
For the steamed pudding:
• 50ml golden syrup
• 1 tbsp Opies Stem Ginger in Syrup
• 175g butter, plus extra for greasing
• 175g soft light brown sugar
• 3 large eggs
• 175g self-raising flour
• Zest of 1 lemon
• 1 tsp vanilla extract
• 2 tbsp milk
• 1 tsp ground ginger
• Pinch of fine sea salt
• 3 Opies Stem Ginger, finely chopped
For the marmalade centre:
• 3 clementines
• 1 tbsp Opies Stem Ginger Syrup( from the jar)
• 1 Opies Stem Ginger, finely chopped
To serve:
• 50g Opies Crystallised Stem Ginger, chopped
• Double cream
Method:
1. To make the marmalade filling, place the clementines into a pan of water ensuring they are well covered. Bring to the boil and leave on a simmer for 3 hours until soft.
2. Remove from the pan and leave to cool slightly. Place into a blender with the stem ginger and syrup. Whizz up until you have a puree, then set to one side.
3. Cut out a large circle of parchment paper that is 2cm wider than a 1.2-litre pudding bowl and fold it to make pleats. Generously grease the bowl with butter. Cut out a smaller disk of parchment paper and line the bottom of the bowl with it.
4. Mix the golden syrup and ginger syrup together and pour into the bottom of the pudding bowl, then set aside.
5. Cream the sugar and butter together ensuring it is light and fluffy. Add the eggs one at a time, making sure each is fully mixed before adding the next. Sieve the flour, ginger and salt together and fold into the mixture, ensuring it’ s well incorporated. Add the lemon zest and milk and continue to fold. Finally, add the chopped stem ginger.
6. Pour half the mixture into the bowl. Add 3 tbsp of the clementine purée into the centre and pour over the rest of the cake batter. Level out the top so it’ s nice and even.
7. Cover the bowl with the pleated circle of parchment paper and then use foil( not too tight) to secure it, ensuring no moisture can get in. Tie a string around the centre to create a handle. Place an upturned saucer into a large, lidded pan and place the pudding on top of it. Fill the pan halfway to the top with boiling water and cover with the lid. Bring to the boil and then place on a low simmer for 2 hours checking water levels sporadically and adding more water if necessary.
8. Check the cake is done by piercing a skewer through the lid; once it comes out clean, the cake is done. Remove from the pan and allow to cool for 5 minutes, then turn onto a plate.
9. To serve, sprinkle over a few Opies Crystallised Stem Ginger and dish up with any remaining clementine puree and double cream. www. insidekent. co. uk • 137