Steamed Puddings with Ginger and Apricot
50 grams unsalted butter
50 grams soft brown sugar
2 tablespoons honey
300 grams canned apricot halves, drained
125 grams unsalted butter, softened
125 grams caster sugar
125 grams self-raising flour
1 teaspoon ground ginger
75 grams crystallized ginger, chopped
1.To make the topping, melt the butter in a small pan, stir in the
sugar and honey and heat until dissolved. Divide the apricot
halves between 6 well-buttered ramekin dishes, teacups, mould
or a 1 litre pudding basin.
2.Arrange them, curved side down, then spoon in the melted
3.To make the sponge, cream the butter and sugar until soft and
creamy. Gradually beat in the eggs, then fold in the flour, ginger
and crytallized ginger. Spoon on top of the greaseproof paper a
little larger than the mould. Secure with string .
4.Place in large pan of boiling water so the water comes half way
up the sides of the moulds, then simmer for about 1 hour. Serve
with a vanilla custard.