Steamed Ginger Pudding
Serves8
Cooking Methodsteaming
CostModerate
Total Timeunder 2 hours
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionFormal Dinner Party
Recipe Coursedessert
Five Ingredients or LessYes
Mealdinner
Moodblue
Taste and Texturebuttery, spiced, sweet
Type of Dishpudding
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
- 2-quart steamed pudding mold with cover or 2-quart pudding basin and electric mixer
Instructions
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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.
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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.
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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.
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Unmold and let cool.
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Coat the top of the pudding with some of the whipped cream. Sprinkle with crystallized ginger. Serve with the remaining whipped cream.
Christopher Idone
