Ginger Syrup Steamed Sponge Pudding
Easy slow cooker recipe for a ginger syrup steamed sponge pudding
Equipment
- 3.5L slow cooker
- 1L Pyrex bowl
- Aluminum foil
- Cooking string
Ingredients
- 120 grams SR Flour
- 120 grams butter + extra to grease bowl
- 120 grams golden caster sugar
- 1 tsp of ground ginger
- 1/2 tsp of baking powder
- 2 large eggs, beaten
- 1 tbsp milk
- 3 pieces of stem ginger in syrup (diced up and including approx 1 tbsp of the syrup)
- 1 tbsp Golden syrup
- 1 litre pyrex bowl.
- Square of foil with a fold in centre
- 2 tbsps Golden syrup to pour on when cooked
Instructions
- Generously coat the inside of the Pyrex bowl with butter. Add the diced stem ginger, ginger syrup and golden syrup and set aside.
- Sift the flour, ground ginger and baking powder into a mixing bowl
- Add butter, eggs and milk – mix with electric mixer until smooth
- Tip into Pyrex bowl and smooth the top.
- Place foil on top, fold a pleat in the middle of the foil lid to give pudding room to expand as it cooks. Tie round edge with string to secure.
- Stand pyrex bowl in slow cooker and add enough just boiled water to go up sides by about 2 inches
- Cook on high for 2hours.
- Carefully lift out of slow cooker.
- Remove foil and run knife round edge to loosen pudding before inverting on to serving plate
- Drizzle approx 2tbsp golden syrup on top
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