Recipe courtesy of William Granger
Total:
50 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 1/2 ounces (7 tablespoons) unsalted butter, softened, plus extra for coating ramekins
  • 3 1/2 ounces caster sugar (superfine)
  • 2 eggs, lightly beaten
  • 4 1/2 ounces crystallized ginger, finely chopped, plus more for garnish
  • 1 cup self-rising flour, sifted
  • 5 ounces milk
  • Coconut custard, for serving, recipe follows
Coconut Custard
  • 14 ounces coconut cream
  • 2 egg yolks
  • 2 tablespoons caster sugar (superfine)
  • 1 teaspoon cornstarch

Directions

Special equipment: 4 (8-ounce) pudding basins or ramekins

Lightly butter 4 (8-ounce) pudding basins. In the bowl of a heavy-duty mixer or in a medium bowl using a hand held mixer, cream the butter and sugar together until the mixture is pale and creamy, about 5 minutes. Add the eggs, a little at a time, beating well after each addition. Stir in the crystallized ginger. Fold in a few spoonfuls of the sifted flour into the bowl, alternating with spoonfuls of the milk, until both ingredients are used up and you have a smooth batter. Divide the pudding among the basins. 

Quarter a sheet of parchment paper and fold a thin pleat down the middle of each mini-sheet. Place a piece over each basin and tie them down with string. Place the puddings in a steamer over a saucepan of gently simmering water and steam for 40 minutes or until the puddings are cooked through. Check the water level in the saucepan from time to time, adding more as needed. Switch off the heat and serve the puddings with the coconut custard and a sprinkling of crystallized ginger. 

Coconut Custard

In a small pan, whisk together the coconut cream, egg yolks, sugar, and cornstarch. Stir, without boiling, over low heat for 5 to 10 minutes, or until the custard has thickened enough to coat the back of your wooden spoon.

IDEAS YOU'LL LOVE

Steamed Lemon Pudding with Treacle Sauce

Recipe courtesy of Cooking Channel

Steamed Sea Bass with Ginger and Chinese Mushrooms

Recipe courtesy of Ching-He Huang

Steamed Sea Bass in Hot Beer and Ginger Lime sauce

Recipe courtesy of Ching-He Huang

My Grandmother's Ginger-Jam Bread and Butter Pudding

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c