Yield: 10 servings
|8 teaspoons||Sugar; (40 g.)|
|1 teaspoon||Ginger powder; (5 g.)|
|3 cups||Fresh milk; (720 ml.)|
|1 tablespoon||Ginger powder; (15 g.)|
|A little sugar for sprinkling|
|A little butter|
FOR THE GINGERBREAD SPONGE
FOR THE PUDDING
To prepare the gingerbread sponge: Beat the eggs and sugar in a bowl until fluffy. Then fold in flour and ginger powder. Spread the mixture on a greased baking tray and bake in a preheated oven (375o F) for 10 minutes.
Remove, cool and cut into small strips.
To prepare the pudding: Put the milk in a bowl, add eggs, sugar and ginger powder and cook in a double boiler, whisking continuously until slightly stiff. Remove and divide into ten equal portions.
Grease ten ovenproof containers with butter and sprinkle sugar in them.
Line the containers with strips of sponge to fully cover the surface. Pour in a portion of the pudding mixture. Place the container in a tray half-filled with water and bake in a pre-heated oven (325o F) for 30 minutes. To check if the pudding is cooked, insert a cooking needle into the pudding. If it comes out clean, it is cooked, If not, bake for a few minutes more.
To serve: Demould and serve hot with vanilla ice cream and sliced fresh fruits.
Converted by MC_Buster.
NOTES : Ginger pudding lined with gingerbread strips Converted by MM_Buster v2.0l.