*  Exported from  MasterCook  *
 
                           STEAMED GINGER PUDDING
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3   c            Flour
    1       tb           Ground ginger
    1       pn           Baking powder
      1/2   c            (4 ounces) butter
      1/2   c            Sugar
    2       lg           Eggs
                         Scant 1/3 cup milk
    3       tb           Preserved ginger, chopped
                         -fine
 
   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.
  
 
 
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