Lyndey Milan’s Delicious Steamed Fresh Ginger Pudding Recipe

Using fresh ginger rather than ground ginger powder gives this traditional style Steamed Fresh Ginger Pudding a modern edge. If your ginger is a little fibrous it is best to use a very fine grater and discard the coarse fibres.

Preparation time 10 minutes
Cooking time 75 – 80 minutes + 5 minutes standing time
Serves 6-8

90g butter
1/3 cup golden syrup
¾ teaspoon bicarbonate of soda
3 teaspoons freshly grated ginger
¾ cup (180ml) milk
1 whole egg
1 egg yolk
11/2 cup self-raising flour
Cream, to serve

1/2 cup golden syrup
3 tablespoons water
11/2 teaspoon freshly grated ginger
45g butter

Grease a 2L pudding steamer or heat proof ceramic bowl with butter.
Combine butter and golden syrup in medium saucepan and stir over low heat until smooth. Remove from heat and stir in soda.
Combine grated ginger, milk, whole egg and egg yolk in a jug and whisk to combine. Mix milk mixture and self-raising flour into saucepan in two batches. Mix until well combined.
Pour mixture into prepared steamer or bowl. If using bowl, cover securely with pleated baking paper and foil. If using steamer, secure with lid.
Place pudding steamer in a large saucepan with enough boiling water to come halfway up the side of steamer, cover saucepan with tight-fitting lid. Boil for 75 – 80 minutes, replenishing water as necessary to maintain level. Stand pudding for 5 minutes before turning onto plate.
To make syrup, combine ingredients in small saucepan over medium heat, stirring until smooth. Bring to a boil. Reduce heat, simmer, uncovered for 2 minutes. Alternatively, combine ingredients in a microwave safe jug and cook at medium power for 4 minutes and whisk well.
7 Serve pudding with syrup and cream.

If using a ceramic bowl rather than a pudding steamer, ensure the paper and foil cover is tight and secure. This is very important as it will prevent water ruining the pudding when topping up the saucepan with boiling water.

Written by Lyndey Milan

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz.
A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years.
Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years!
She is an experienced traveller, hosting bespoke international tours and cruises.
In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia.
She is also the Food editor of More at

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