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Today is International Stout Day and we though we would celebrate with a great steamed Stout pudding with stem ginger cream. We loved it so much we thought we would share the recipe with you below.

International Stout Day- Personal chef Steve James catering service that covers Somerset and Dorset. This includes Weymouth, Sherborne, Bruton, Bridport, Dorchester,  Lyme Regis, Weston and Yeovil

International Stout Day- Steamed Stout Pudding with stem ginger cream

Serves 4

Ingredients

140g sultanas

140g raisins

1 large apple grated

250ml Stout

Grated zest of 1 orange

100g cold butter, plus extra for lining the molds

100g dark muscovado sugar, plus extra for dusting the moulds

50g self raising flour

2tsp mixed spice

2 eggs

300g double cream

1 heaped tbsp. icing sugar

2 balls of stem ginger in syrup

Method

Mix the sultanas, raisins, apple, stout and orange zest in a bowl. Stir to combine and cover with cling film and leave overnight.

Take 4 mini pudding moulds or ramekins and line with butter. Put muscovado sugar in the moulds and shake to line the moulds.

Mix the remaining dry ingredients together in a large bowl and grate in the butter. Add the eggs and the fruit mixture. Stir well to combine.

Spoon the mixture evenly between the moulds

Take a sheet of foil a couple of inches larger than the mould you are using. Take a piece of greaseproof paper the same size as the foil. place the paper on top of the foil. Fold a 3cm pleat in the centre.

In a large saucepan place a heatproof side dish on the bottom and place the puddings on top. Pour in just boiled water to come half way up the moulds. Place on the hob on a low heat and put a lid on the sauce pan. Steam the pudding in the saucepan for 50 mins. You will know the puddings are reading by putting a skewer into the centre and it comes out clean.

Stem Ginger Cream

Whilst the puddings are cooking, make the stem ginger cream. Place 300g of double cream in a bowl. Whisk until soft peaks form. Sift in the icing sugar and grate in the balls of stem ginger using the small side of the grater. If you like you can also add some of the syrup from the stem ginger as well if you wish. Whisk more until stiff peaks form. At this point you could freeze the cream as well if you want to serve something more chilled with your pudding.

Run a knife around the edge of the pudding mould once cooked. De-mould the pudding onto a plate and serve with a scoop of the ginger cream.

Enjoy!

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Steve James Personal chef and caterer that covers Somerset, East Devon and Dorset. This includes Weymouth, Sherborne, Bruton, Bridport, Dorchester,  Lyme Regis, Weston, Honiton and Yeovil