Caramel ginger steamed pudding with brandy custard

This gorgeous steamed pudding is such a treat on a cold winter's night. The sweet caramel pairs beautifully with the gently spicy crystallised ginger, not to mention the luxurious brandy-spiked custard sauce!

  • 15 mins preparation
  • 1 hr 30 mins cooking plus standing
  • Serves 8
  • Print


  • 1 cup caster sugar
  • 1/2 cup water
  • 1/2 cup crystallised ginger, thinly sliced
  • 1/4 cup honey
  • 125 g butter, softened
  • 1 tsp freshly grated or ground nutmeg
  • 1 tsp ground ginger
  • 2 eggs
  • 3/4 cup plain flour
  • 3/4 cup self-raising flour
  • 1/2 cup milk
Brandy custard
  • 1 vanilla bean, split lengthways
  • 1 1/2 cups milk
  • 1 cup cream
  • 4 egg yolks
  • 1/4 cup caster sugar
  • 3 tsp cornflour
  • 2 tbsp brandy


  • 1
    Cook half the sugar in a small saucepan over medium-high heat, swirling the pan often, for 3 minutes or until sugar is deep golden. Remove from heat; carefully pour in the water all at once (mixture will boil). Return to heat; cook for 3 minutes or until caramel has mostly dissolved. Stand for 5 minutes.
  • 2
    Grease a 1.5-litre pudding steamer and lid; line base of steamer with baking paper.
  • 3
    Sprinkle two-thirds of the crystallised ginger over the base of steamer; drizzle with honey.
  • 4
    Beat butter, remaining sugar and spices in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours and remaining crystallised ginger, then milk and cooled toffee, in two batches.
  • 5
    Pour pudding mixture into steamer. Cover steamer with the lid (or pleated baking paper and foil secured with string). Place steamer in a large saucepan with enough boiling water to come halfway up the side of the steamer; cover pan with a tight-fitting lid. Boil pudding for 1½ hours, replenishing the water as necessary to maintain its level. Remove steamer from pan; stand for 10 minutes before inverting pudding onto serving a plate.
  • 6
    Meanwhile, make brandy custard (see below).
  • 7
    Serve pudding with custard.
Brandy custard
  • 8
    Scrape seeds from vanilla bean into a medium saucepan, then add milk and cream; cook, stirring, over medium heat for 3 minutes or until mixture comes to a gentle simmer. Remove from heat. Whisk egg yolks, sugar and cornflour in a medium heatproof bowl until combined. Strain hot milk mixture over egg yolk mixture, whisking constantly. Return mixture to cleaned pan; cook, stirring, over low heat for 2 minutes or until custard thickens and coats the back of a wooden spoon. Stir in brandy.


You can use calvados (apple brandy) instead of brandy. Store pudding, covered, in the fridge. Microwave portion sizes on Medium (50%), in 30-second bursts, until heated through. Pudding is suitable to freeze at the end of step 5.