140g maida or all purpose flour
55g) dark brown sugar
1/2 tsp lime or lemon zest
2 teaspoons baking powder
½ teaspoon baking soda
1/2 teaspoon lime or lemon juice
½ teaspoon salt
25 grams dried good quality breadcrumbs
1 ½ teaspoons sunth or ground ginger powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves or allspice
150g frozen butter, grated and then refrigerated
3 inches fresh ginger peeled finely grated and the juice squeezed from it
2 large eggs whisked
215g treacle or unsulfured dark molasses
115ml plain whole milk
Butter a 1.2-1.5-litre pudding basin or steam safe bowl. Reserve.
Combine the dried spices, brown sugar, baking powder, breadcrumbs and salt into a large bowl. Stir in the grated butter and using a hand whisk or stand mixer beat until well combined. Add beaten eggs, lime or lemon zest, ginger juice, molasses and milk.
Combine lime or lemon juice with baking soda. When it bubbles stir immediately and beat into the batter. IN 2-3 batches whisk in the flour until just combined.
Spoon into the pudding basin, leaving an inch or so from the rim to allow the pudding to expand. Wrap the pudding basin tightly with a aluminium foil. Fill water in a pressure cooker about 3-4 inches (you may need to replenish this if it runs out) Steam 45 minutes on a low flame in a pressure cooker without a whistle. If a toothpick or cake tester come out clean the pudding is cooked.
Once cooked, gently unmold the sponge pudding out of its basin and onto a serving plate.Serve hot with custard, whipped cream or vanilla ice cream.