This is a light, steamed sponge pudding which may be served with Ginger Pear Sauce or hot Creme a la Vanille. If you do not have a steamer, use a large saucepan with a well-fitting lid. Fill the pan one-third full of zoater and have it boiling before putting in the pudding.
4 oz. plus
3 teaspoons butter
4 oz. sugar
2 tablespoons sour cream
6 oz. self-raising flour
1½ teaspoons ground ginger
2 tablespoons finely chopped preserved ginger
Grease a 2-pint pudding basin with 2 teaspoons of the butter. Set aside. In a medium-sized mixing bowl, cream 4 ounces of the butter with a wooden spoon until it is soft. Add the sugar and beat the mixture until it is pale and fluffy. Beat the eggs in one at a time. Stir in the sour cream. Sift the flour and ginger on to the creamed mixture and cut and fold it in with a metal spoon. Gently stir in the chopped ginger.
Fill the lower half of a steamer three-quarters full of water. Place the pan over high heat with the top part of the steamer in place and covered.
Meanwhile, spoon the pudding mixture into the pudding basin and smooth the top with the spoon. Cut out a circle of greaseproof or waxed paper 4-inches wider than the basin. Using the remaining teaspoon of butter, grease the paper circle.
Cut out a circle of aluminium foil the same size as the paper circle and place the two circles together, the buttered side of the paper away from the foil. Holding them firmly together, make a large pleat across the centre. Place the circles, buttered side down, over the pudding basin and tie securely with string.
Place the basin in the top part of the steamer. Cover the pan, reduce the heat to moderately low and steam the pudding for 2 to 2| hours. Add more boiling water, when necessary, to prevent the pan from boiling dry.
Remove the pudding from the steamer. Discard the paper and foil. Place a serving dish, inverted, over the pudding basin and reverse the two. The pudding should slide out easily.