Steamed Ginger Pudding with Apricot Jam

Ingredients:

6 tbsps unsalted butter (softened,plus more for bowl and parchment)
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp ground ginger
1/4 cup sugar
1 large eggs
1/3 cup candied ginger (coarsely chopped)
1 tbsp honey
1 tbsp whole milk
1/4 cup apricot jam

Method:

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.
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.
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, and secure with kitchen twine. Knot opposing corners of towel together on top of bowl.
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.