Whilst many people complained about the dinners on offer at their school I still hang on to some very fond memories of ginger puddings, manchester tart and chocolate custard. My school was a very traditional primary school with a extremely traditional take on school dinners.
One of my long standing favourites was always steamed ginger pudding served with lashings of custard. I discovered this recipe sometime ago, and finally got around to making it. My first attempt was not exactly as I remember it – but it was close enough to bring back memories of childhood and ultimately served its purpose as a comfort food.
Ingredients
Serves 6
225g (8 oz) self_raising flour
Pinch Salt
2x5ml spoon (2 tsp) ground ginger
50g (2 oz) margarine
50g (2 oz) caster sugar
2×15 ml spoons (2 tbsp) golden syrup
2 eggs size 3 (large)
2×15 ml spoons (2 tbsp) milk
(1) Grease a 1.2 litre (2 pint) pudding basin
(2) Mix flour, salt and ginger
(3) Rub in margarine and mix in other ingredients
(4) Place mixture in prepared basin, cover with pleated greaseproof paper or foil and steam for about one and a half hours.