Steamed sponge with honey and ginger

Honey steamed pudding [photo: Paul Gregory Photography, UK]

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Serves 4-6

Ingredients

Sponge

175 g (6 oz) unsalted butter, plus extra for greasing
175 g (6 oz) self-raising flour
135 g (4½ oz) caster sugar
40g (1½ oz) lavender honey
3 medium eggs
50 ml (1½ oz) milk
2 tablespoon (30 ml) stem ginger, chopped finely
1 tablespoon (15 ml) ginger syrup from same jar as above
1 extra tablespoon (15 ml) honey

Sauce

1 400 ml (3/4 pt) tin ready made custard
200 ml (¼ pt) double cream
2 tablespoons (30ml) honey

Method

Sponge

By hand (or using a food processor) blend together the butter, flour, caster sugar, honey and eggs. Blend in approximately half of the milk until thick pouring consistency.
Add the chopped ginger and stir thoroughly.
Pour the ginger syrup and extra honey into the base of a lightly buttered 2pt pudding basin and three-quarters fill with the sponge mixture. Cover the top of the basin with a square of greased foil. Place a fold in the foil to allow for the pudding to rise. Secure with string.
Stand the pudding in pan of boiling water and put the lid on. The water should be deep enough to come two thirds of the way up the pudding basin when in the pan. Steam for approximately 1½ hours or until a skewer inserted into the sponge comes out clean. Keep topping up with water as required.