- 150g frozen unsalted butter, plus extra at room temperature for the basin
Butter is a dairy product made from separating whole milk or cream into fat and…
- 120g self-raising flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- ½ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 120g fresh breadcrumbs
- 1½ tsp ground ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- ½ tsp ground allspice
- 1 tsp ground cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 150g stem ginger in syrup, finely chopped, syrup reserved for the sauce
- 2 large eggs, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 100g light brown soft sugar
- 250g black treacle
- 100ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- extra-thick double cream or vanilla ice cream, to serve
For the sauce
Butter a 1.2-litre pudding basin, then press a disc of baking parchment into the base. Heat 4cm water in a heavy-based pan and add a trivet or upturned bowl or saucer to the base.
Sieve the flour, baking powder and bicarb into a large bowl. Add the breadcrumbs, ginger, allspice, cinnamon and ½ tsp fine salt and stir everything together. Wrap the end of the frozen butter in foil and, holding it by the foil end, coarsely grate the butter into the dry ingredients. Unwrap and discard the foil to grate the last piece. Fold everything together so the butter is evenly distributed. Mix in the stem ginger, eggs, treacle, sugar and milk. Spoon into the pudding basin, leaving a small gap for the sponge to rise, and cover with a disc of parchment. Seal the pudding basin with a tight-fitting lid or a double layer of foil, sealed tightly around the basin and tied with cook’s string. Set on top of the trivet, cover with a lid and steam for 3 hrs, topping up with water so it doesn’t boil dry.
Pour the syrup into a shallow frying pan, bring to the boil and cook until the syrup is turning a deep golden brown. Quickly whisk in the rum and butter, then whisk in the cream and bubble for 2 mins. Gently tip the sponge pudding out of its basin and onto a serving plate. Pour over the rum sauce and serve with thick cream or vanilla ice cream, if you like.
Make it aheadCook the pudding according to the method up to one week ahead. Steam for 40 minutes to reheat.