Equipment
Ingredients
Dry Ingredients
- 150 g all-purpose flour
- 6 g baking powder
- 3 g ground cinnamon
- 2 g ground ginger
- 1 g ground nutmeg
- 2 g salt
Wet Ingredients
- 115 g unsalted butter, softened at room temperature
- 120 g dark brown sugar
- 50 g golden syrup
- 2 eggs, room temperature
- 60 ml whole milk, room temperature
- 5 ml vanilla extract
Fruit Mix-in
- 200 g fresh cranberries, roughly chopped
Nutrition (per serving)
Method
Generously butter the inside of the 1.2L pudding basin to prevent the pudding from sticking.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, ginger, nutmeg, and salt.
In a large mixing bowl, use an electric hand mixer to beat the softened butter and dark brown sugar until light, pale, and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the golden syrup and vanilla extract.
Using a rubber spatula, gently fold the dry ingredients into the butter mixture in three additions, alternating with the whole milk, until just combined.
Gently fold the chopped cranberries into the batter, ensuring they are evenly distributed without overworking the dough.
Spoon the batter into the prepared pudding basin and smooth the surface level with the spatula. Leave at least 3cm of space at the top to allow for rising.
Lay a sheet of baking parchment over a sheet of aluminum foil. Fold a 3cm pleat straight down the middle of both sheets to give the pudding room to expand.
Place the pleated covers over the basin with the foil side facing up. Tie a piece of kitchen string tightly just under the rim of the basin to seal it securely. Create a string handle across the top for easy lifting.
Place a heatproof saucer or trivet in the base of a large deep pot. Set the sealed pudding basin on top, then carefully pour boiling water into the pot until it reaches halfway up the side of the basin.
Cover the pot with a tight-fitting lid and steam over low heat for 2 hours. Check occasionally and top up with more boiling water if the level drops.
Carefully lift the basin out of the pot using the string handle. Let it sit for 15 minutes before snipping the string and removing the foil and parchment.
Run a thin knife around the very top edge, place a serving plate over the basin, and carefully invert to release the pudding.
Chef's Notes
- Creating a pleat in the foil and parchment layer is crucial; it acts as an accordion, giving the pudding room to rise as it steams without bursting your carefully tied seal.
- If using frozen cranberries, do not thaw them first. Thawing will release excess juices that can turn the batter grey and overly wet.
- Tossing the chopped cranberries in a single tablespoon of the measured dry ingredients before folding them into the batter creates friction, preventing them from sinking to the bottom of the basin.
- Ensure your steaming water is already at a rolling boil when you pour it into the pot, and never let the pot boil dry. Check the water level every 45 minutes.
- Golden syrup provides a uniquely British butterscotch note that pairs perfectly with the tartness of cranberries. If you cannot find it, light molasses makes an excellent substitute.
Storage
Refrigerator: 1 week — Wrap tightly in cling film once completely cooled.
Freezer: 3 months — Wrap in a double layer of aluminum foil.
Reheating: Steam for 30-45 minutes until heated through, or microwave individual slices for 30-45 seconds.
