Ginger pudding recipe

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  • Vegetarian








30 min


7 hr

Our ginger pudding is a take on a classic Christmas pudding that has a kick of ginger as well as a good dose of brandy. Our version uses vegetable suet instead of regular suet, which makes it suitable for vegetarians. This ginger pudding recipe makes 2 puddings, each serving 8.


  • 500g mixed dried fruit
  • 250g dates, chopped
  • 60g dried sour cherries
  • finely grated zest and juice of 1 lemon
  • 1 eating apple, grated
  • 100g carrots, grated
  • 2tbsp maple syrup
  • 2tbsp black treacle
  • 125ml ginger wine
  • 125ml brandy
  • 125g self-raising flour
  • 2tsp ground ginger
  • 1tsp each ground mixed spice and ground cinnamon
  • 125g ground almonds
  • 200g packet vegetable suet
  • 175g breadcrumbs
  • 125g dark muscovado sugar
  • 4 eggs
  • 10 pieces of stem ginger, drained from syrup
  • 2tbsp brandy
  • You will need:
  • edible glitter
  • 2 x 1ltr pudding basins, greased and base-lined


  • Put the first 8 ingredients in a large bowl, pour in the ginger wine and brandy and stir to combine.

  • Sieve the flour into a bowl with the spices. Add the ground almonds, suet, breadcrumbs and muscovado sugar.

  • Stir the eggs into the fruit mixture, then mix in the dry ingredients.

  • Arrange 4 sliced pieces of stem ginger in the base of each pudding basin. Divide the pudding mixture between the 2 basins.

  • Cover the bowl with a double thickness of baking parchment with a pleat in it and foil and tie string around the rim to secure. Bring water to the boil in the base of a steamer and then place the pudding over it. Cover the steamer and steam the pudding for 5 hours, topping up with water regularly to make sure that the water doesn’t boil dry. Alternatively, cook on an upturned saucer in a large pan with a lid, surrounded by boiling water.

  • Remove the pudding from the steamer and leave it to cool. Overwrap the pudding with fresh foil and store it in the fridge for up to 3 months.

  • On Christmas Day, steam the ginger pudding for 2 hours. Upturn and top with some halved stem ginger. Drizzle with ginger syrup and sprinkle with edible gold glitter.

  • Warm the brandy in a ladle over a gas flame, then pour over the pudding and light with a long taper, to serve flaming.

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