ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Tuesday, May 29, 2018

GINGER PUDDING - STEAMED GINGER PUDDING




STEAMED GINGER PUDDING
Steamed Ginger Pudding is a legacy of the British Raj. It always made up the finale of a delicious dinner menu combination with Mulligatawny Soup, Roast Lamb and Roasted Vegetables during Colonial Times. There’s nothing better or heart warming than ending a meal with a slice of Warm Ginger Pudding topped with more jam or Fresh Cream

Ingredients
3 tablespoons unsalted butter, softened,
3 tablespoons flour 
1 cup soft bread crumbs
1/2 teaspoon baking powder 
1 teaspoon dry ginger powder
3 tablespoons sugar (use more if you want it sweet)
1 large egg, beaten
¼ cup milk 
4 tablespoons apricot jam or any other jam of your choice

Butter a pudding bowl suitable for steaming.

Stir together flour, baking powder, and ground ginger in a small bowl.
Add the butter, bread crumbs and sugar into the bowl and mix well, Mix in the egg. Add flour mixture and milk and mix until just combined. Spoon the jam into the bottom of the buttered Pudding bowl. Pour the batter on top, then smooth with a spatula. Cover the bowl with a lid and steam the pudding for 30 to 35 minutes till done.

Leave aside to cool for 10 minutes. Run a small knife around edge of bowl then invert the pudding onto a plate.
Serve warm either with more Jam on top or with fresh cream

(Alternately the Ginger Pudding could be baked for 30 minutes at 180 Degrees instead of steaming it) 

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