Steamed Ginger Pudding with Apricot Jam

• 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

1. Butter a 5-cup heatproof pudding basin or mixing bowl.
2. Cut a parchment circle to fit top of bowl; butter.
3. 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.
4. Stir together flour, baking powder, and ground ginger in a small bowl.
5. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy.
6. Mix in egg.
7. Reduce speed to low.
8. Add flour mixture in 3 batches.
9. Add chopped ginger, honey, and milk; mix until just combined.
10. Spoon jam into bottom of prepared bowl.
11. Pour batter on top; smooth with a spatula.
12. Cover bowl with prepared parchment, buttered side down.
13. Place a tea towel on top; secure with kitchen twine.
14. Tie opposing corners of towel on top of bowl.
15. Bring water in prepared pot to a boil over medium-high heat.
16. Carefully lower pudding bowl into steamer; cover pot.
17. Reduce heat to medium-low.
18. Steam 2 hours, checking occasionally to make sure water doesnt completely evaporate.
19. Transfer to a wire rack; remove towel and parchment.
20. Let cool 10 minutes.
21. Run a small knife around edge of bowl; invert pudding onto a plate.
22. Serve warm.

unsalted butter, flour, baking powder, ground ginger, sugar, egg, candied ginger, honey, milk, apricot jam

Taken from www.epicurious.com/recipes/food/views/steamed-ginger-pudding-with-apricot-jam-392966 (may not work)