Steamed Ginger Pudding Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2/3 cup: Flour,
1 tbsp: Ground ginger,
1 pinch: Baking powder,
1/2 cup: , (4 ounces) butter
1/2 cup: Sugar,
2 large: Eggs,
Scant 1/3 cup milk,
3 tbsp: 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 1 1/2 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 1-3/4 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 (1/10 recipe): 191 calories (49%
from fat); 11 grams fat; 68 mg. cholesterol; 3 grams protein; 22
grams carbohydrates; 119 mg. sodium.
Source from luhu.jp
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 1 1/2 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 1-3/4 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 (1/10 recipe): 191 calories (49%
from fat); 11 grams fat; 68 mg. cholesterol; 3 grams protein; 22
grams carbohydrates; 119 mg. sodium.
Source from luhu.jp
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Desserts