Mason Cash…

choice of the
discerning cook

Granny Williamson's Ginger Pudding

September 2012

Step 1

Heat the milk in a small pan to simmering point, making sure that it does not boil then stir in the golden syrup and beaten egg. Mix together well then stir in the breadcrumbs, sugar and suet.


Step 2

Next, sift the flour, ground ginger and baking soda together in a large mixing bowl then empty the milk pan contents into the bowl and combine the two mixtures well.

Step 3

Spoon or pour the finished mixture into the well greased pudding basin.Create a lid to cover the basin (see how to steam a perfect pudding) using foil and greaseproof paper, forming a pleat in both the paper and the foil. Tie in place and create a handle, before placing the pudding basin in a steamer or lidded pan.  Ensure that the water level inside the pan reached half way up the basin. Steam for 2 hours. Remember to check the steamer after 30 minutes to ensure it doesn't boil dry.

Step 4

Once steamed, lift out the pudding and remove the foil and paper. Always use oven gloves when handling a hot pudding basin.  Loosen the pudding all round using a palette knife then remove the pudding onto a plate (the best technique is to place a large plate on top of the pudding and invert it, shaking it gently). Serve with custard or cream.


150ml milk

2 tbsp golden syrup

1 large egg, beaten

100g breadcrumbs (stale bread is better)

1 tbsp brown sugar

175g shredded suet

1 tsp ground ginger

100g plain flour

1/4 tsp baking soda

Warming and rich, this pudding recipe proves that traditional is always best!

Products Used