Steamed ginger pudding
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Flour |
| 1 | tablespoon | Ground ginger |
| 1 | pinch | Baking powder |
| ½ | cup | (4 ounces) butter |
| ½ | cup | Sugar |
| 2 | larges | Eggs |
| Scant 1/3 cup milk | ||
| 3 | tablespoons | Preserved ginger, chopped fine |
Directions
Info: from the December 10, 1991, The TAB, Framingham Edition posted by Perry Lowell, COOKING Echo, Dec. '91 Serves 8-10.
crystallized ginger branches for decoration Serve together the dry ingredients. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the dry ingredients followed by themilk, and mix until quite smooth. Gently fold in thepreserved ginger and spoon into a 1½ quart round baking dish. Cover with greased paper and then tightly with a foil collar. Tie securely around the foil rim with string. Place the whole in a large pan of water and steam for 1-¾ hours. When cooked, turn out onto a serving platter and decorate with the ginger branches. Serve with whipped cream or Creme Anglaise.
Source: "Compliments to the Chef", by Chef David Knott, The Australian Club, Sydney
Nutrition information per serving (⅒ recipe): 191 calories (49% from fat); 11 grams fat; 68 mg. cholesterol; 3 grams protein; 22 grams carbohydrates; 119 mg. sodium.