Lady Bradford’s sticky gingerbread pudding

[scorrete in basso per la versione in italiano]

I found this recipe on the Porters cooking book (which will probably be the source of many more recipes to come!).

It belongs to Lady Bradford, who is the wife of the owner of this great London restaurant, where you can still find authentic english food.

For this and almost all puddings to come you will need a 1.2 l. bowl to steam the pudding in. I use a very resistant plastic one which is apparently made for tis purpose, but a thick porcelain one or any other material that is resistant to heat will do the job. If you have a pressure cooker or a steamer the time of cooking is much faster, but I use a normal pot with a lid and I use a flat terra cotta pot as a base, so the pudding doesn’t touch the bottom.


  • 75 g butter
  • 150 g milk
  • 1 tablespoon black treacle (molasses)
  • 1 tablespoon golden (corn) syrup
  • 1 egg
  • 75 g dark muscovado sugar
  • 175 self raising flour (or all purpose flour+ 1 tsp baking powder)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 level tsp ground ginger
  • 1/2 level tsp ground cloves
  • 75 g fresh ginger, finely chopped or grated
  • 110 g cooking or green apples, peeled and finely diced


Place the butter, the treacle and the syrup in a pan and heat until the butter is melted. Then add the milk and let cool. Add the sugar and the egg and whisk. In a large bowl, sift together all the dry ingredients. Make a well in the center and pour in the liquid mixture. Whisk to create a smooth batter, then add the ginger and the apples.

Pour into a buttered pudding basin or cooking bowl. I covered the bottom part with paper, just to be 100% sure.

Cover with foil, making a pleat in the centre (in case the pudding raises while cooking!) and secure with a piece of string.

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Steam for 1 and 1/2 hours,then turn on a serving plate and serve with custard, ice cream, or, apparently, yogurt.

To steam using a regular pot, I placed some kitchen paper and a flat terra cotta pot on the bottom of the pot, then added water to cover about 1/2 of the pudding basin.

Gingerbread pudding in the bowl

Gingerbread pudding

I loved the flavour of this pudding, it is very aromatic and spicy, due to the fresh ginger…but I was expecting something moist, instead it wasn’t really “sticky”. Very good anyway, in fact as you can see I had two slices! 😉

Gingerbread pudding and custard

Ho trovato questa ricetta sul libro di cucina di Porters, dal quale probabilmente prenderò molte ricette in futuro!

Appartiene a Lady Bradford, moglie del proprietario di questo ristorante londinese dove è ancora possibile assaggiare la vera cucina inglese.

Per questo e quasi tutti i pudding a venire avrete bisogno di una ciotola da 1.2 resistente al calore, dato che la userete per cuocere al vapore. Io ne uso una di plastica apposita per pudding, ma la porcellana o qualunque materiale resistente al calore e alla cottura andrà benissimo. La vaporiera o la pentola a pressione ridurranno i tempi di cottura. Io uso una pentola normale con un piccolo contenitore piatto di terracotta sul fondo per evitare che la ciotola sia a diretto contatto con il fondo della pentola.

Noterete vari ingredienti poco noti in Italia, ma vi assicuro che per chi è appassionato di dolci, questi pudding così particolari e diversi dai dolci della nostra tradizione sono divertenti da realizzare e da scoprire uno alla volta, quindi prendete in considerazione di acquistare questi ingredienti su internet oppure di andarli a scovare in negozi specializzati. Se lo farete, comprate già il “suet” (grasso di manzo, oppure nella moderna versione vegetale) dato che se mi seguirete in questo progetto pudding ne farete largamente uso in futuro!


  • 75 g burro
  • 150 g latte
  • 1cucchiaio black treacle (sciroppo di melassa)
  • 1 cucchiaio golden syrup (sciroppo di mais chiaro)
  • 1 uovo
  • 75 g zucchero muscovado
  • 175 g farina auto lievitante, oppure farina 00 con 1 cucchiaino di baking powder
  • 1 cucchiaino baking powder
  • 1 cucchiaino bicarbonato
  • 2 cucchiaini rasi di zenzero in polvere
  • 1/2 cucchiaino raso di chiodi di garofano in polvere
  • 75 g zenzero fresco, tritato finemente o grattugiato
  • 110 g mele verdi oppure mele molto acide


Sciogliete il burro in pentolino, con lo sciroppo di mais e quello di melassa. Aggiungete il latte e fate raffreddare, poi con una frusta, incorporate l’uovo e lo zucchero. In una ciotola capiente, setacciate insieme tutti gli ingredienti secchi. Fate una fontana nel centro e versatevi il composto liquido, mescolando fino ad ottenere un impasto omogeneo. Aggiungete infine lo zenzero fresco e le mele.

Versate nella ciotola imburrata. Io ho foderato il fondo con carta da forno, giusto per essere sicura al 100%!

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Coprite con alluminio, realizzando una piega alta circa 2 dita nel mezzo, questo per permettere al pudding di avere un margine di crescita durante la cottura. Fissate tutto con uno spago e cuocete al vapore per circa 1 ora e mezza.

Servite appena cotto con crema inglese, gelato oppure yogurt (l’ho letto sul libro, ma non l’ho testato!)

Ora le considerazioni personali: questo pudding mi è piaciuto molto, è aromatico e quasi piccante per via dello zenzero fresco. Però a leggere il nome mi aspettavo qualcosa di più umido.. non l’ho trovato molto “sticky”. In ogni caso mi è piaciuto, infatti ne ho mangiate due fette! 😉

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My eyes on the Isle of Wight: memories of a (sunny) Christmas holiday

“Tell me what you eat, and I will tell you who you are.”

{Jean Anthelme Brillat-Savarin}mince piemince piesmince pie

“So the tree rustles in the evening, when we stand uneasy before our own childish thoughts: Trees have long thoughts, long-breathing and restful, just as they have longer lives than ours. They are wiser than we are, as long as we do not listen to them. But when we have learned how to listen to trees, then the brevity and the quickness and the childlike hastiness of our thoughts achieve an incomparable joy. Whoever has learned how to listen to trees no longer wants to be a tree. He wants to be nothing except what he is. That is home. That is happiness.”

{Hermann Hesse, Bäume. Betrachtungen und Gedichte}christmas tree

“After a good dinner one can forgive anybody, even one’s own relations.”
{Oscar Wilde, A Woman of No Importance}christmas lunch


“Anybody can be good in the country. ”

{Oscar Wilde, The Picture of Dorian Gray}
isle of wight

“The breaking of a wave cannot explain the whole sea.”

{Vladimir Nabokov}
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isle of wight
“Those who live by the sea can hardly form a single thought of which the sea would not be part.”
{Hermann Broch}

isle of wight

isle of wight

isle of wight

“Nights and days came and passed
And summer and winter
and the rain.
And it was good to be a little Island.
A part of the world
and a world of its own
All surrounded by the bright blue sea.”

{Margaret Wise Brown, The Little Island}

isle of wight

isle of wight isle of wight

isle of wight

“I roamed the countryside searching for answers to things I did not understand. “{Leonardo da Vinci}

isle of wight

isle of wight

isle of wight

isle of wight

isle of wight

isle of wight

isle of wight

isle of wight

isle of wight

“Perhaps I should not have been a fisherman, he thought. But that was the thing that I was born for.”
{Ernest Hemingway, The Old Man and the Sea}

isle of wight

isle of wight

isle of wight

isle of wight

“The fairies, as their custom, clapped their hands with delight over their cleverness, and they were so madly in love with the little house that they could not bear to think they had finished it.”
{ J.M. Barrie, Peter Pan in Kensington Gardens}

isle of wight, cottage

isle of wight

isle of wight

“A man travels the world over in search of what he needs and returns home to find it.”

{George Moore, The Brook Kerith}

isle of wight

My eyes on London: Lights, food and other stories.

“Sir, when a man is tired of London, he is tired of life; for there is in London all that life can afford.”
{Samuel Johnson, The Life of Samuel Johnson}

London trafalgar square

“Go where we may, rest where we will,
Eternal London haunts us still.”
{Thomas Moore}

london trafalgar square

“I had neither kith nor kin in England, and was therefore as free as air — or as free as an income of eleven shillings and sixpence a day will permit a man to be. Under such circumstances, I naturally gravitated to London, that great cesspool into which all the loungers and idlers of the Empire are irresistibly drained.”
{Arthur Conan Doyle, A Study in Scarlet}

london mobile dj set

“One thing about London is that when you step out into the night, it swallows you.”
{Sebastian Faulks, Engleby}

london Bond street

“When it’s three o’clock in New York, it’s still 1938 in London. ”
{Bette Midler}

london fortnum and mason

“All my life I’ve wanted to see London. […] I wanted to see London the way old people want to see home before they die.”
{Helene Hanff, The Duchess of Bloomsbury Street}

london telephone

“The moment you doubt whether you can fly, you cease for ever to be able to do it.”
{J.M. Barrie, Peter Pan}

london improvised foam party

“It was a rule of London life that anybody could be anybody”
{John Lanchesterter}

london regent street

There’s nowhere else like London. Nothing at all, anywhere.
{Vivienne Westwood}London christmas tree

“This blessed plot, this earth, this realm, this England.”
{William Shakespeare, Richard II}

london 3

To many, no doubt, he will seem to be somewhat blatant and bumptious, but we prefer to regard him as being simply British. {Oscar Wilde}

london, Dinner at Porters

“I’m leaving because the weather is too good. I hate London when it’s not raining.”
{Groucho Marx}