Ginger Pudding (Steamed)

Title:
Ginger Pudding (Steamed)

Yield:
1 Servings

Categories:
Puddings




Ingredients:





   1/2 c  Margarine; softened


   1/3 c  Sugar


     1 lg Egg


     2 c  Sifted flour


     2 ts Baking powder


   1/8 ts Salt


     4 ts Ground ginger


   3/4 c  Milk


   1/4 c  Light corn syrup


   3/4 c  Drained preserved ginger


   1/3 c  Golden raisins coarsely


          -chopped


   1/3 c  Ginger marmalade; (optional)


          Ginger pine cones; (opt)


          Mint leaves; (optional)






 Place a 1 1/2 quart mold on a rack in a large kettle. Hold mold and fill


 kettle with water until it reached 1/4 way up the side of the mold. Remove


 the mold. cover the kettle and bring the water to boiling. In a medium


 bowl, beat butter, sugar, and egg until fluffy. add flour, baking powder,


 salt, ground ginger, milk, and corn syrup. Stir together just until


 ingredients are well combined. Fold in preserved ginger and raisins.


 Generously grease inside of mold with vegetable shortening or cooking


 spray. Turn ginger mixture into mold. Shake to assure batter goes into the


 ridges of the mold. Cover with lid or tie a double piece of foil over the


 top. Carefully place in the kettle and steam until the center of the


 pudding is firm when pushed gently -- about 2 -2 1/2 hours Remove the


 pudding to a cooling rack. Cool in mold for 5 minutes. Turn out onto


 serving plate and serve warm. If desired, glaze with strained ginger


 marmalade and garnish with ginger pine cones and mint leaves.


 


 Substitute candied ginger cut into small pieces for preserved ginger if the


 preserved ginger is not available


 Posted to MC-Recipe Digest V1 #934 by Ken Vaughan 


 on Nov 30, 1997