Steamed Ginger Pudding Recipe

Name: Steamed Ginger Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons softened unsalted butter, for the mold; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 tablespoon ground ginger; 1 tablespoon ground cinnamon; 1/2 pound unsalted butter, at room temperature; 1 cup packed dark brown sugar; 4 eggs; 1 cup molasses; 1 cup heavy cream, lightly whipped; 4 pieces crystallized ginger, cut into fine julienne; 2-quart steamed pudding mold with cover or 2-quart pudding basin and electric mixer

Servings: persons

2 tablespoons softened unsalted butter, for the mold
3 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 pound unsalted butter, at room temperature
1 cup packed dark brown sugar
4 eggs
1 cup molasses
1 cup heavy cream, lightly whipped
4 pieces crystallized ginger, cut into fine julienne
2-quart steamed pudding mold with cover or 2-quart pudding basin and electric mixer

1
Use the 2 tablespoons butter to coat the pudding mold and its cover, set aside.
2
Put a kettle of water on to boil.
3
Meanwhile, sift together the dry ingredients, reserve.
4
In a mixing bowl, cream the butter with the sugar.
5
Add 2 of the eggs and blend thoroughly.
6
Add half of the sifted dry ingredients and blend.
7
Add the remaining 2 eggs and mix well.
8
Add the remaining dry ingredients and blend.
9
Stir in the molasses and mix thoroughly.
10
Turn the batter into the prepared mold, and tap on a hard surface to settle the batter.
11
Cover the mold tightly with the buttered cover.
12
Place the mold in a large pot.
13
Fill the pot with boiling water to reach two-thirds of the way up to the sides of the mold.
14
Cover the pot and steam over moderate heat for 1 3/4 hours, adding additional boiling water after 30 to 45 minutes, if necessary.
15
Unmold and let cool.
16
Coat the top of the pudding with some of the whipped cream.
17
Sprinkle with crystallized ginger.
18
Serve with the remaining whipped cream.

1434

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons softened unsalted butter, for the mold, 3 cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon ground ginger, and more.

Yes, Steamed Ginger Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Steamed Ginger Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions