Name: Mary Berry Ginger Sponge Pudding Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 125g unsalted butter, softened; 125g golden caster sugar; 2 large eggs, at room temperature; 150g self-raising flour; 2 tsp ground ginger; 1/2 tsp ground cinnamon; 2 tbsp whole milk; 1 tbsp black treacle; 3 tbsp golden syrup; 1 tbsp black treacle for syrup base; 1 tsp ground ginger for syrup base; butter for greasing the basin; double cream or custard to serve

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This Mary Berry ginger sponge pudding is a deeply warming, golden-crumbed steamed sponge with a tender, close-grained texture and a clean, fiery heat from ground ginger that lingers pleasantly on the finish. Pools of treacle-dark syrup gather beneath every serving, giving each portion a glossy, amber-coloured base that contrasts beautifully with the pale, springy sponge above.

What makes this recipe stand out is its reliability. The method uses simple creaming technique with storecupboard ingredients, so even a first-time baker can achieve a properly risen, evenly cooked pudding without specialist equipment. It works equally well as a weekday treat or a comforting Sunday dinner dessert for the whole family. From start to finish, it is ready in around 1 hour and 15 minutes.

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Ingredients

For the Sponge

125g unsalted butter, softened
125g golden caster sugar
2 large eggs, at room temperature
150g self-raising flour
2 tsp ground ginger
½ tsp ground cinnamon
2 tbsp whole milk
1 tbsp black treacle

For the Syrup Base

3 tbsp golden syrup
1 tbsp black treacle
1 tsp ground ginger

To Finish

Butter, for greasing the basin
Double cream or custard, to serve

How to Make Mary Berry Ginger Sponge Pudding

Prepare the basin and syrup base

Generously grease a 1-litre pudding basin with softened butter, making sure to coat the rim. Spoon the golden syrup, black treacle, and ground ginger into the base of the basin and stir gently with a spoon to combine, then set aside. This sticky layer will become the glossy topping once the pudding is turned out.

Prepare the steamer

Half-fill a large, deep saucepan with water and place a small upturned heatproof saucer or trivet in the base. Bring the water to a gentle simmer over medium heat. The trivet keeps the basin off direct heat, preventing the base of the pudding from scorching during steaming.

Cream the butter and sugar

Beat the softened butter and golden caster sugar together in a large bowl using a wooden spoon or electric hand mixer until the mixture is pale, noticeably lighter in colour, and fluffy in texture. This should take around 3 to 4 minutes. Properly creamed butter and sugar traps enough air to help the sponge rise evenly without a dense crumb.

Add eggs and treacle

Beat in the eggs one at a time, adding a tablespoon of flour with the second egg to prevent the batter from curdling. Stir in the tablespoon of black treacle, which gives the sponge its warm, dark colour and deep molasses flavour. Mix until just combined.

Fold in the flour and spices

Sift the remaining self-raising flour, ground ginger, and ground cinnamon directly into the bowl. Using a large metal spoon, fold the dry ingredients through the batter in slow, sweeping movements, then stir in the milk to loosen the mixture to a soft, dropping consistency. Do not overmix at this stage, as overworking the flour develops gluten and toughens the sponge.

Fill and cover the basin

Spoon the batter carefully over the syrup mixture in the pudding basin and smooth the surface level with a spatula. Cut a circle of greaseproof paper and a circle of foil, each around 30cm across. Place the paper on top of the foil, make a 2cm pleat in the centre of both layers to allow for expansion, then lay them paper-side-down over the basin and secure tightly with kitchen string tied under the rim.

Steam the pudding

Lower the basin carefully into the simmering saucepan and cover the pan with a tight-fitting lid. Steam over a steady medium-low heat for 1 hour, checking every 20 minutes to top up the water level if needed. The pudding is ready when a skewer inserted through the foil and paper comes out with only moist crumbs, not wet batter.

Turn out and serve

Carefully lift the basin from the pan using oven gloves and leave it to stand for 5 minutes before removing the foil and paper. Run a palette knife or thin spatula around the inner edge of the basin to loosen the sponge, then invert a warmed serving plate firmly over the top and flip in one confident motion. The amber syrup will run down the sides of the sponge. Serve immediately.

Tips for the Best Mary Berry Ginger Sponge Pudding

01 Why is my ginger sponge pudding dense and heavy instead of light and springy?

A dense sponge is almost always caused by under-creaming the butter and sugar or by overmixing once the flour has been added. Cream the butter and sugar until genuinely pale and fluffy, which takes at least 3 to 4 minutes, and fold the flour in with a light hand using a metal spoon rather than an electric mixer.

02 Why did my pudding stick to the basin and not turn out cleanly?

This happens when the basin has not been greased thoroughly enough, particularly around the curve of the rim. Use softened, not melted, butter and apply it generously with a pastry brush or your fingertips, making sure there are no dry patches. Running a palette knife around the inner edge before turning out also helps release the sponge cleanly.

03 Why does my pudding have a wet, gummy centre even after the full steaming time?

A gummy centre usually means the water in the pan boiled too vigorously, generating uneven steam, or the lid was lifted too frequently, letting heat escape. Keep the heat at a steady medium-low and resist lifting the lid more than necessary. Always test with a skewer before removing the pudding from the pan.

04 How do I stop the water in the steamer from boiling dry mid-way through cooking?

Check the water level every 20 minutes and top up with boiling water from a kettle, not cold water, as adding cold liquid lowers the pan temperature and disrupts the steaming process. Starting with half a pan of water rather than a quarter gives the pudding the best chance of steaming consistently for the full hour.

05 Why is the ginger flavour mild after baking even though I used the correct amount?

Ground ginger loses its punch relatively quickly once opened, especially if stored near a warm hob. Check that the jar smells sharp and fiery when opened. If the aroma is faint or dusty, replace it before baking. Using a fresh jar makes a noticeable difference to the heat and fragrance of the finished pudding.

Serving Suggestions

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Serve warm with a generous pour of double cream, letting it pool around the base of the pudding and cut through the sweetness of the treacle syrup.

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Spoon alongside a jug of warm homemade vanilla custard for a classic British pudding pairing that works well for Sunday lunch or a family dinner party.

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Add a single scoop of good-quality clotted cream or vanilla ice cream placed directly on the warm sponge, where it melts slowly into the syrup for a rich, contrasting finish.

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Dust lightly with icing sugar just before bringing to the table to give the surface a clean, white finish against the amber syrup, which works well for a more formal occasion.

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Pair with a cup of strong builder’s tea or a malty Assam blend when serving as an afternoon treat, as the tannins in the tea balance the sweetness and spice of the pudding well.

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Storage

Up to 1 Day

Room Temperature

Cover the pudding loosely with foil and keep at room temperature for up to one day, as the syrup can become sticky and the sponge may dry slightly beyond this point.

Up to 3 Days

Refrigerator

Transfer leftover portions to an airtight container and refrigerate for up to 3 days. Bring to room temperature for 20 minutes before reheating, then warm individual portions in a microwave for 60 to 90 seconds until piping hot throughout, which restores the soft, springy texture.

Up to 3 Months

Freezing

Wrap the cooled pudding tightly in cling film and then a layer of foil, and freeze for up to 3 months. Defrost overnight in the refrigerator and reheat as above, checking it is steaming hot all the way through before serving.

Nutrition

Calories

390

kcal per serving

52g

Carbohydrates

Protein

19g

Fat

11g

Saturated Fat

180mg

Sodium

Nutrition values are estimates and may vary depending on the specific ingredients used and the exact serving size. Values are based on one serving, assuming the recipe yields 6 portions.

FAQs

01 Can I use stem ginger instead of ground ginger in this pudding?

Yes, finely chopped stem ginger works well as a partial substitute and adds a juicy, slightly sweet heat compared to the drier warmth of ground ginger. Use around 2 to 3 balls of stem ginger, finely chopped, alongside 1 teaspoon of ground ginger rather than replacing it entirely, as the ground spice gives the sponge its overall depth and colour.

02 Can I make this ginger sponge pudding ahead of time?

The pudding can be steamed up to two days in advance and stored covered in the refrigerator. Reheat individual portions in a microwave for 60 to 90 seconds, or re-steam the whole pudding in the basin for 20 to 25 minutes over simmering water until thoroughly heated through.

03 Can I bake this pudding in the oven instead of steaming it?

Yes, though the texture will differ slightly. Pour the batter into a well-greased 18cm round oven-safe dish, cover tightly with foil, and bake at 170°C (150°C fan) for around 40 to 45 minutes. The oven-baked version has a slightly firmer crumb and a less moist finish than a traditionally steamed pudding.

04 Can I use self-raising flour and baking powder together to get a better rise?

There is no need to add extra baking powder when using self-raising flour, as the raising agent is already included in the correct ratio. Adding more can cause the sponge to rise quickly and then collapse, leaving a sunken, slightly bitter crumb. Stick to self-raising flour alone as listed in the ingredients.

05 Can I make individual ginger sponge puddings using small ramekins or dariole moulds instead of one large basin?

This recipe works well in individual 150ml dariole moulds or ramekins for a tidier dinner party presentation. Divide the syrup mixture and batter equally between 6 greased moulds, cover each one with a small square of pleated foil secured with string, and steam for around 35 to 40 minutes. Turn out individually straight onto warm plates.

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Conclusion

This Mary Berry ginger sponge pudding is a reassuringly straightforward British classic that delivers a properly golden, tender sponge with a fiery ginger warmth and a glossy treacle syrup every single time. The recipe yields 6 generous portions, making it a practical and satisfying choice for a family dessert or a casual dinner with friends. The steaming method keeps the crumb moist from base to top, and the syrup layer turns out to a glossy, amber coating that makes the pudding as visually appealing as it is comforting.

If you give this recipe a go, leave a comment below to share how it turned out. Questions about the method are always welcome, and if you found this recipe useful, sharing it with friends or family who enjoy a classic steamed pudding is always appreciated. If you enjoyed this, you might also like the Mary Berry coffee and walnut cake recipe, another timeless bake that is equally reliable and satisfying.