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 drizzled with Fresh Cream or
Custard.
INGREDIENTS
4
tablespoons unsalted butter, softened,
2
tablespoons flour
1
cup soft bread crumbs
1/2
teaspoon baking powder
1
teaspoon dry ginger powder
½
cup sugar
1
large egg
1
tablespoon honey
½
cup milk
2
tablespoons Marmalade or any other Jam
Butter
an oven proof pudding basin or bowl.
Stir
together flour, baking powder, and ground ginger in a mixing bowl.
Add
the butter, bread crumbs and sugar and mix well,
Mix
in the egg. Honey 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 as a dessert either plain or with Fresh
Cream or Custard
(Alternately
the Ginger Pudding could be baked for 30 minutes at 180 Degrees instead of
steaming it)
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