Levi Roots shows you how to make his special Reggae Reggae style ginger pudding in our step-by-step video
- 55g plain flour
- 55g breadcrumbs
- 55g suet
- 55g caster sugar
- Pinch salt
- 1 egg yolk
- 80ml milk
- ½ tbsp ground ginger
- Butter for greasing
- For the sauce
- 10g freshly chopped ginger
- 3tbsp golden syrup
- 100ml double cream
- 3tsp Reggae Reggae sauce
For the pudding, mix all the dry ingredients together then add the egg yolk and milk and mix well.
Take 2 individual pudding dishes (dariole moulds) or 1 basin and grease well.
Pour the mixture into the moulds and cover with a square of greaseproof paper followed by a square of aluminium foil, make sure they’re sealed tight.
Place them in a saucepan and add boiling water to around ½ way up the moulds. Leave to simmer with the lid on for 1 ½ hours.
For the sauce, heat the golden syrup with the ginger and Reggae Reggae sauce, don’t boil. Once warm stir in the cream. This is now ready to serve and can be warmed through once the puddings are cooked.
When steaming, make sure the water in the pan doesn't run low