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Steamed Ginger and Honey Caramel Sponge Pudding

This is the ULTIMATE Christmas Dessert!!!

A Sticky and Spicy moist sponge with lashings of a sweet honey caramel. A perfect Christmassy Pudding! I've added chunks of stem ginger into the sponge to get some texture within the sponge. It is so yummy when you take a bite and you get some spicy chunks of ginger!

For this recipe, I've used a steamer to cook the sponge. If you don't have a steamer, you can use a pan filled with water and a lid and it will work just fine. This sponge does take a while to cook so be patient and keep an eye on it and make sure the pan is constantly topped with water.

This pudding sure is decadent but I feel that seeing it's Christmas and this year has been such a write off, why not treat yourself!

Serves 6

You will need a 1.7 litre pudding basin



250g Unsalted Butter

250g Dark Muscovado Sugar

40g Black Treacle

40g Isle of Purbeck Honey

3 Medium Eggs

3 tsp. Ground Ginger

1 ½ tsp. Mixed Spice

300g Self Raising Flour

½ tsp. Salt

4 Pieces stem ginger chopped into chunks


80g Double Cream

80g Isle of Purbeck Honey

80g Light Brown sugar

½ tsp. Salt


  1. In a free standing mixer with the paddle attachment or an electric mixer, cream the butter, sugar, honey and treacle together until pale and fluffy.

  2. Gradually add the eggs to the mixture until well combined.

  3. Mix together the flour, spices and stem ginger and add to the mixture. Mix only until incorporated, try not to over mix.

  4. Grease the pudding basin with butter and place a small circle of baking paper at the bottom. Pour the mixture into the basin.

  5. Cover the top of the basin with pleated baking paper and secure with string around the lip of the basin. Cover again with foil and place into a steamer for about 3 hours until cooked through completely and when a knife is inserted it comes out clean.

  6. To make the caramel, place the sugar, cream and honey in a small saucepan and bring to a boil. Take off the heat when all the ingredients are well incorporated.

  7. To de-mould the pudding, place a plate on the top of the basin and flip over, it should come out easy but if not, use a small knife to go round to release any stuck parts.

  8. Pour the caramel over the pudding leaving some extra caramel to put into a small jug for people to add more to their serving.

Serve with single cream or custard!

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