Ginger fig pudding with vanilla sauce - country living
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vanilla Sauce (recipe follows) | ||
| 1 | tablespoon | Plus 1/4 C dark molasses |
| 1 | tablespoon | Plus 1/4 C dark corn syrup |
| ½ | cup | (1 stick) butter, softened |
| ½ | cup | Firmly packed dark-brown sugar |
| 3 | Large eggs | |
| 1 | small | Ripe banana, mashed |
| ½ | cup | Finely chopped dried figs |
| 1 | tablespoon | Finely chopped crystallized ginger |
| 1 | cup | Unsifted all-purpose flour |
| 1 | teaspoon | Ground ginger |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | cup | Milk |
Directions
1. Prepare Vanilla Sauce and set aside to cool; cover and refrigerate while preparing Ginger Fig Pudding: In 1-quart pudding mold or ovenproof bowl, combine 1 T each molasses and corn syrup. Over low heat or in microwave (if mold or bowl is microwave-safe), warm molasses mixture until it runs easily; swirl molasses mixture to coat inside of mold and set aside.
2. Heat oven to 350'F. Remove one oven rack and place remaining rack at the lowest level in the oven. In 8-quart covered stockpot, heat 2 inches water to boiling over high heat. Reduce the heat to low and keep water simmering while preparing pudding: In large bowl, with electric mixer at medium speed, beat butter and sugar until light in color and texture. Add remaining ¼ C each molasses and corn syrup; beat until blended, scraping side of bowl as necessary. Add eggs, one at a time, beating well after each addition. On low speed, beat in banana, figs, and crystallized ginger until mixed.
3. In small bowl, combine flour, ground ginger, baking soda, and salt. Add to pudding mixture alternately with milk, beating at low speed just until blended. Pour pudding mixture into prepared mold.
4. Stand pudding mold in pot of simmering water; cover pot and carefully transfer to oven. Steam pudding in oven 1¼ hours or until a long bamboo skewer inserted to the bottom comes out clean.
Remove mold from pot and cool on wire rack 10 minutes. (Do not cool completely or pud- ding will stick to mold.) Carefully turn pudding mold upside down onto serving plate and gently remove mold, protecting hands as mold will still be hot. Serve warm with Vanilla Sauce.
Vanilla Sauce: In small saucepan, heat 1 C half-and-half to boiling.
Meanwhile, in small bowl, combine 3 large egg yolks and 2 T sugar.
Slowly whisk half-and-half into yolk mixture. Pour all back into saucepan and cook, stirring constantly, over very low heat until sauce thickens slightly and coats a spoon. (Do not boil.) Stir in 1 t vanilla extract.
Nutritional information per serving with Vanilla Sauce-protein: 7 grams; fat: 19 grams; carbohydrate: 56 grams; fiber: 2 grams; sodium: 354 milligrams; cholesterol; 2(X) milligrams; calories: 422.
Country Living/April/93 Scanned & fixed by DP & GG Submitted By LAWRENCE KELLIE On 02-12-95