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As soon as the weather gets cold we begin to make steamed puddings. Our toffee version is always popular but, for a change, I tried these ginger and lemon ones. They are not for the faint-hearted: the ginger is strong – though I always feel that if you are going to use ginger, use it. No weak flavours for me. On a winter’s day, it is a lovely, warming treat.
To bring out the lemon and ginger to their fullest, you will need to embrace the sugar – the best friend of both flavours, even in savoury cooking. I usually serve these with crème fraîche, although a home-made creme anglaise is good too.
The way we steam at Rose Bakery is very simple. You will need a square or rectangular tin or glass oven dish, big and deep enough to hold the individual moulds. When they are filled, place them in the large tin or dish and pour in some hot water, about 1cm deep. Cover the whole tin or dish with foil and place in the oven.
30g caster sugar
50g fine grated fresh ginger
Zest and pith of 1 lemon
120g soft butter
80g light muscovado sugar
Juice of 1 lemon
100g wholemeal or plain flour
¾ tsp baking powder
1 tsp ground ginger
4 tbs golden syrup or honey
● Butter four ramekins well – they should be about 8cm in diameter.
● In a saucepan, heat the caster sugar carefully with the grated ginger. When the sugar has melted, add the lemon zest and pith. Put aside and allow to cool.
● Beat the butter and sugar until light. Add the eggs one by one until well mixed. Pour in the ginger/lemon mix and lemon juice. Fold in the flour, baking powder, ground ginger and salt. Mix well.
● Put a tablespoon of golden syrup or honey into each ramekin and spoon the batter on top. Steam in the oven for about 30 minutes. Turn out immediately and serve warm with a dollop of crème fraîche.
Rose Carrarini is co-owner of Rose Bakery in Paris and author of ‘Breakfast, Lunch, Tea’ (Phaidon, £19.95)