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Oriental Ginger Pudding

  • 20 minutes Preparation
  • 1 1/2 hours Cooking
  • Serves 4-6

By The Pudding Club

A suet based pudding using stem ginger


180g Self Raising Flour

A pinch of Salt

1½ heaped teaspoons Ground Ginger

90g Shredded Suet

45g Soft Brown Sugar

45g Preserved Ginger, drained and chopped

3 tablespoons Golden Syrup, warmed

1 Egg, beaten


Sieve together the flour, salt and ground ginger. Mix with the suet, sugar and chopped stem ginger. Add the warmed syrup and the egg and mix well. Transfer to a greased 1.1 litre pudding basin, cover securely and steam for 1½ hours. Turn out on to a warmed dish and serve with extra syrup and custard.

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