Yield: 1 Servings
|½ cup||Margarine; softened|
|2 cups||Sifted flour|
|2 teaspoons||Baking powder|
|4 teaspoons||Ground ginger|
|¼ cup||Light corn syrup|
|¾ cup||Drained preserved ginger|
|⅓ cup||Golden raisins coarsely chopped|
|⅓ cup||Ginger marmalade; (optional)|
|\N \N||Ginger pine cones; (opt)|
|\N \N||Mint leaves; (optional)|
Place a 1½ quart mold on a rack in a large kettle. Hold mold and fill kettle with water until it reached ¼ way up the side of the mold. Remove the mold. cover the kettle and bring the water to boiling. In a medium bowl, beat butter, sugar, and egg until fluffy. add flour, baking powder, salt, ground ginger, milk, and corn syrup. Stir together just until ingredients are well combined. Fold in preserved ginger and raisins.
Generously grease inside of mold with vegetable shortening or cooking spray. Turn ginger mixture into mold. Shake to assure batter goes into the ridges of the mold. Cover with lid or tie a double piece of foil over the top. Carefully place in the kettle and steam until the center of the pudding is firm when pushed gently -- about 2 -2 ½ hours Remove the pudding to a cooling rack. Cool in mold for 5 minutes. Turn out onto serving plate and serve warm. If desired, glaze with strained ginger marmalade and garnish with ginger pine cones and mint leaves.
Substitute candied ginger cut into small pieces for preserved ginger if the preserved ginger is not available Posted to MC-Recipe Digest V1 #934 by Ken Vaughan <kvaughan@...> on Nov 30, 1997