Steamed ginger pudding

Yield: 8 Servings

Measure Ingredient
⅔ cup Flour
1 tablespoon Ground ginger
1 pinch Baking powder
½ cup (4 ounces) butter
½ cup Sugar
2 larges Eggs
\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.

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