For this week’s recipe we have decided to make an upside-down pineapple and ginger pudding. It’s a firm autumnal favourite, particularly in my house.
I remember making this at catering college. We used to cook it in a pan of boiling water with a lid, but I recommend using a steamer for the job. It’s a more controlled type of cooking.
Adding double cream would not over-complicate this dish, and ice-cream and custard are also good options.
Puddings in the UK began in medieval times and they were mostly meat-based. By the 17th century, English puddings could also be sweet (flour, nuts and sugar were used) and were typically boiled in pudding bags.
The ‘Pease porridge’ most of us know from the old nursery rhyme was most likely a simple boiled pudding of Pease meal (similar to oatmeal).
By the 18th century traditional English puddings no longer included meat and in the 19th century puddings were still boiled, but the finished product was more like cake.
These puddings are still traditionally served at Christmas-time and plum pudding is a prime example of this.
There are some obvious variations of this dish, such as using sliced oranges, plums or dried fruits. We currently have a baked version on our menu, with Manuka honey and banana ice cream. It’s finished with fennel pollen to make it really aromatic.
Kevin Bingham is the chef patron of Restaurant 27 at Southsea. Call (023) 9287 6272.
Upside down pineapple and ginger pudding (Serves 4-6)
Six pineapple rings
6oz caster sugar
1/2oz baking powder
8oz plain flour
Splash of milk
One tsp of ground ginger
One serving spoon of golden syrup
Small jug of double cream
Mix together the butter and sugar in a bowl until light and fluffy in colour.
Gradually add the eggs and mix vigorously. It will look like it has separated, but don’t worry!
Add the baking powder, flour and ginger.
Carefully incorporate a splash of milk if needed.
Butter the pudding mould and line with the pineapple rings. Add the golden syrup.
Pour in the pudding mixture and cover with greaseproof paper and then tin foil.
Steam for roughly one and a half hours.
When cooked through, leave to stand for 30 minutes.
Tip out on to a serving dish.
Serve with double cream.