Steamed Cardamom Cake with Sticky Ginger Caramel Sauce
By OcadoLife
Published on 13 February 2025
“This Steamed Cardamom Cake with Sticky Ginger Caramel Sauce is my twist on a traditional steamed treacle pudding,” says chef and cookbook author Seema Pankhania. “It’s sticky, sweet and infused with the subtle warmth of cardamom. The ginger caramel sauce is the crowning glory – go all in and add a scoop of vanilla ice cream!”Time and servings
2 hrs 10 minsTotal time
10Servings
30 minsPrep time
1 hr 40 minsCooking time
Ingredients
- 12 cardamom pods
- 2 large oranges, zested
- 350g soft light brown sugar
- 275g unsalted butter at room temp, plus extra for greasing
- 3 large eggs
- 175g plain flour
- 1 tsp baking powder
- 8 tbsp golden syrup
- 2 tbsp whole milk
- 0.5 tsp sea salt
- 1 small piece ginger, grated (to give 1 tsp)
- 225ml double cream
- 10 scoops vanilla ice cream, to serve (optional)
Method
Step 1
Using a pestle and mortar, lightly crush the cardamom to remove the pods, then grind the seeds to a fine powder. Set aside until needed.Step 2
Combine the orange zest and half the sugar in a large bowl and rub together to release the oils. Add 175g of the butter and beat with an electric whisk until combined. Whisk in the eggs, flour, baking powder, 3 tbsp of the golden syrup, the milk, ground cardamom seeds and sea salt, until smooth.Step 3
Line a 1.5L pudding basin or heatproof bowl with baking paper and grease well with butter. Spoon the remaining 5 tbsp golden syrup into the base of the bowl, then pour the batter on top.Step 4
Cover the bowl tightly with a layer of baking paper, followed by a layer of foil, then tie it securely with kitchen string. Place a small inverted heatproof bowl or rack inside a deep pan; sit the pudding bowl on top and pour enough boiling water into the pan to reach about two-thirds of the way up the bowl. Cover and gently steam for 1 hr 40 mins. Remove from the pan; leave for 10 mins.Step 5
For the sauce, melt the remaining 100g butter with the ginger over a low heat. Add the remaining 175g sugar; bubble for 10 mins until syrupy. Slowly add the double cream, stirring. Cook for 1 min; add a pinch of salt. Cool, cover and chill. Reheat before serving.Step 6
Invert the cake onto a plate; remove the baking paper. Serve warm with the sauce, and vanilla ice cream, if liked.Step 7
Recipe Tip: Allow a little extra time for resting.