Homepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
Steamed Cardamom Cake with Sticky Ginger Caramel Sauce

Steamed Cardamom Cake with Sticky Ginger Caramel Sauce

By OcadoLifePublished 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!”
Shop for ingredients

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.