Sweet Ginger and Lemongrass Steamed Pudding With Maple Syrup

3:10 pm on 3 May 2013


  • 100 g butter –softened
  • ½ cup caster sugar
  • 2 eggs
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp ground ginger
  • pinch of salt
  • 1 tsp baking soda
  • ¼ cup desiccated coconut
  • ½ cup crystallized ginger – chopped
  • ½ stick of lemongrass - grated
  • 1 cup milk
  • 6 tbsp maple syrup


Cream the butter and sugar.

Add the eggs one by one while continuing to beat.

Sieve the flour, baking powder, ground ginger and salt together and slowly add to the mixture.

Fold in the coconut, ginger and lemongrass and finally the milk to create and thick batter.

Place a spoonful of maple syrup into the bottom of 6 buttered coffee cups and divide the mixture into the cups. - They should each fill to about 2/3 full.

Tightly plastic wrap each cup before placing them in a steamer for approx 20-25 minutes.

Remove and pierce the plastic before they cool.

Serve warm with equal quantities of whipped cream and thick coconut cream folded together.

From Afternoons with Jesse Mulligan

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