Ingredients

serves 4

　　6 tablespoons unsalted butter, softened, plus more for the bowl and parchment

　　1/2 cup plus 2 tablespoons all-purpose flour

　　1/2 teaspoon baking powder

　　1/4 teaspoon ground ginger

　　1/4 cup plus 2 tablespoons sugar

　　1 large egg

　　1/3 cup coarsely chopped candied ginger

　　1 tablespoon honey

　　1 tablespoon whole milk

　　1/4 cup plus 1 tablespoon apricot jam

　　

Step 1

Butter a 5-cup heatproof pudding basin or mixing bowl. Cut a parchment circle to fit top of bowl; butter. Fill a large pot fitted with a steamer or pasta insert with enough water to come halfway up bowl (test this with an empty bowl); set aside.

　　

Step 2

Stir together flour, baking powder, and ground ginger in a small bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg. Reduce speed to low. Add flour mixture in 3 batches. Add chopped ginger, honey, and milk; mix until just combined.

　　

Step 3

Spoon jam into bottom of prepared bowl. Pour batter on top; smooth with a spatula. Cover bowl with prepared parchment, buttered side down. Place a tea towel on top; secure with kitchen twine. Tie opposing corners of towel on top of bowl.

　　

Step 4

Bring water in prepared pot to a boil over medium-high heat. Carefully lower pudding bowl into steamer; cover pot. Reduce heat to medium-low. Steam 2 hours, checking occasionally to make sure water doesn’t completely evaporate. Transfer to a wire rack; remove towel and parchment. Let cool 10 minutes. Run a small knife around edge of bowl; invert pudding onto a plate. Serve warm.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.