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Steamed ginger pudding with ginger sauce

Recipe by Edgar Rodrigues, Head Chef at The Cottage Hotel in Hope Cove, Devon


  • 8oz stem ginger in syrup
  • 12oz self-raising flour
  • ½ tsp cinnamon
  • ½ tsp ginger
  • 4 eggs, beaten
  • 6oz soft butter
  • 8oz brown sugar
  • 2 tbsp treacle
  • 100ml water


To cook the pudding:

  1. Chop the ginger in a food processor.
  2. Sift the flour and spices into a bowl.
  3. Add the eggs, butter, sugar and treacle. Drain the ginger (reserving the syrup), chop finely and add to the mixture. Stir well.
  4. Pour the mixture into individual dariole moulds.
  5. Cook in the oven for 30-40 minutes at 180°C.

To prepare the sauce and assemble the dish:

  1. Put the ginger syrup and water in a small saucepan on a low heat and simmer for 20 minutes.
  2. Place the puddings on plates and be generous when pouring over the ginger sauce.

Recipe by Edgar Rodrigues

Taste Buds chef: Jody Spencer

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… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

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The MayJune 2020 issue of Taste Buds is out now