Yield: 8 Servings
|1 tablespoon||Ground ginger|
|1 pinch||Baking powder|
|½ cup||(4 ounces) butter|
|\N \N||Scant 1/3 cup milk|
|3 tablespoons||Preserved ginger, chopped fine|
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.