Info
- Course: Dessert
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 13 Times
Can be made ahead of time.
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Steamed Ginger Pudding
Cookbook
Yield : Serves 8
Ingredients
- 2 tablespoons softened unsalted butter, for the mold
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 pound unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- 4 eggs
- 1 cup molasses
- 1 cup heavy cream, lightly whipped
- 4 pieces crystallized ginger, cut into fine julienne
Equipment:
- 2-quart steamed pudding mold with cover or 2-quart pudding basin and electric mixer
Directions
Use the 2 tablespoons butter to coat the pudding mold and its cover, set aside. Put a kettle of water on to boil. Meanwhile, sift together the dry ingredients, reserve.
In a mixing bowl, cream the butter with the sugar. Add 2 of the eggs and blend thoroughly. Add half of the sifted dry ingredients and blend. Add the remaining 2 eggs and mix well. Add the remaining dry ingredients and blend. Stir in the molasses and mix thoroughly. Turn the batter into the prepared mold, and tap on a hard surface to settle the batter. Cover the mold tightly with the buttered cover.
Place the mold in a large pot. Fill the pot with boiling water to reach two-thirds of the way up to the sides of the mold. Cover the pot and steam over moderate heat for 1 3/4 hours, adding additional boiling water after 30 to 45 minutes, if necessary.
Unmold and let cool.
Coat the top of the pudding with some of the whipped cream. Sprinkle with crystallized ginger. Serve with the remaining whipped cream.
© Christopher Idone
Nutritional Information
Nutrients per serving
789 kcal
17 % daily value
0 % daily value
13 % daily value
784 mg
123 mg
9 g
56 g
2 g
102 g
215 mg
238 mg
24 g
40 g
28 % daily value
