Steamed Lemongrass Puddings with Ginger Syrup

Day 3: Gourmet Garden Blog Off

Baby it’s cold outside and what could be better than staying inside with a lovely little steamed pudding. And not just any steamed pudding my friends, a lemongrass pud with ginger syrup.

Lemongrass is in fact, wait for it, a grass! Commonly used in asian cooking, lemongrass imparts a lovely citrus flavour but the downside is that it’s woody and chewy and unpalatable unless it’s chopped really finely. For this reason I usually use it in broths where I can steep it for a while and then throw it away.

I’ve been plotting and planning to do something sweet with lemongrass for about a year now and just never got around to solving the problem of the stalky texture. But now I have…..

There’s no surprise that I used Gourmet Garden (it’s a blog off after all) but their Lemon Grass is FANTASTIC! It’s all munched up in a tube so you can use it for anything you like – stir fries, curries, sauces and yes, puddings. I also used the Gourmet Garden Ginger for the syrup, which was very handy as I didn’t have any ginger in the house. I was so happy I did a little dance and then went to work.


To complement the lemongrass I used other Asian flavours such as coconut, brown sugar (I didn’t have any palm sugar in the pantry) and ginger. The result is an explosion of exotic flavour that transports you straight to Thailand.

The puddings are light and airy and the ginger syrup adds lovely moisture and balance. In true Moodie style I’ve gone light on butter and used light evaporated milk instead of coconut milk so you can indulge comfortably. Make them, make them now!

Steamed Lemongrass Puddings with Ginger Syrup

Serves 8


2 eggs
2/3 cup brown sugar
½ cup Light evaporated milk – coconut
1 tbsp Gourmet Garden Lemon Grass
75gms unsalted butter, melted
1 cup + 2 tbsp self-raising flour

Ginger syrup

1 cup water
2/3 cup sugar
1 tbsp Gourmet Garden Ginger

Grease 8 ¾ cup capacity pudding tins or moulds with oil spray. Bring a saucepan of water to the boil and place a steamer over it (I use a large bamboo one with a lid).

Beat eggs and sugar together until thick and pale (about 3-5 minutes). Add melted butter, evaporated milk and lemongrass. Beat until combined. Sift in flour and beat lightly until just combined. Divide mixture among pudding tins. Place in a steamer and steam on medium-high for 20 minutes. Remove from heat and let stand for 5 minutes before inverting into bowls.

Ginger syrup
Place all ingredients into a small saucepan and bring to the boil. Reduce heat and simmer until thick and syrupy – about 10 minutes.

Pour syrup over puddings and serve.

What’s on the menu tomorrow? Gorgeous Spicy Chickpea Meatballs in Italian Tomato Sauce. Hold on to your hats, these are really gorgeous.

Indulge without guilt
Eat without deprivation
Cook great food even when you are on your own
Embrace food moods
Eat what you want



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