This recipe takes it’s inspiration from all over the place, but it’s roots sit in London, a couple of hundred years ago.
Hot gin and gingerbread is the first ever recorded food pairing. In the winters of both the 17th and 18th Centuries, the Thames would freeze over, completely solid. Enough to skate on, enough to walk over, enough for London to host Frost Fairs. The fairs featured market stalls, puppetry, shows, skating, sled races – even coaches more used to the streets of the city would take to the ice.
Once you’d skated and shopped to your hearts content, what better to warm back up again than with hot gin and gingerbread? It’s one of the reasons why whenever someone tells me that they don’t like tonic, my first response is to suggest ginger ale.
All of the above is where Sipsmith got their inspiration for both their hot G&T and hot Gin & Ginger serves that they showcased at Cocktails in the City this weekend. And whilst, I’m absolutely going to suggest you keep an eye out for that over the winter (I will be too), there is a way you can enjoy it at home, in pudding form. Because it’s where I got the final spark of inspiration for this pudding.
Add to that, a jar of stem ginger from Opies, and some tonic syrup from BTW Mixers and it’s a match made in heaven. If you don’t have tonic syrup, don’t worry, just make it without – it’s still delicious.
This is a winter warmer. Lots of spice, loads of ginger, a good kick of booze and soft fluffy pudding. Serve it with a good thick custard, or as I did with a scoop or two of vanilla ice cream. And even I must admit, this once is a bloody good one. One that I’ll be making again as the weather gets colder and more winter knits come out.
This recipe is veggie, though not vegan. If you want to experiment, I’d absolutely suggest swapping the butter for coconut oil, or a dairy free spread. My only worry would be swapping out the egg – maybe some fruit puree might work? If anyone wants to give it a go, I’d happily update it/link to it.
Gin and Ginger Steamed Pudding
- 175 grams Butter, softened (plus extra for greasing)
- 50 grams Stem ginger sliced, plus 2 tbsp of the syrup
- 1 tbsp Golden syrup
- 175 grams Self raising flour
- 1 tsp Baking powder
- 175 grams Golden caster sugar
- 70 ml Sipsmith Gin
- 1 tsp Mixed spice
- 3 Large eggs
- 1 tbsp Grated fresh ginger
- 1 tbsp BTW Tonic Syrup (optional)
Grease a 1.2 litre pudding basin and line the base with a circle of baking paper.
Cut out and grease a 35cm square piece of foil.
Into a small bowl mix half the gin, the golden syrup, the tonic syrup (if using it) and 1 tbsp of the ginger syrup.
Once mixed, put it, and the slices of stem ginger into the bottom of the pudding basin.
In a food processor (you can mix this by hand, but this is far easier and quicker) put all the other ingredients and mix until combined.
Spoon the batter into the basin and level it as much as possible (don't worry too much, it'll even out in the cooking).
Take the foil and laying it flat, fold 2 pleats in the centre. Put to on top of the basin, greased side down and secure with string around the rim of the basin. Finally, before cutting the string, take it up over the top to create a loose handle (this saves burning your fingers later), then tie off securely.
Pop the pudding on an upturned saucer in a suitably large saucepan and fill with enough boiling water to come two-thirds up the side of the basin. Pop the lid on the pan, turn on the heat, and bring it up to a simmer. Cook on this gentle simmer for two hours. Check on the water level every 30 minutes and top it up with more boiling water, as to use cold will bring the temperature down and will make it sink.
Finally, when done, turn off the heat, and remove the basin from the pan. Cut the string, remove the foil and using a spatula, loosen the pudding around the edge of the basin.
Turn out onto a place, remove the greaseproof paper, and serve warm with custard or ice cream