*  Exported from  MasterCook  *

                          Steamed Ginger Pudding

Recipe By     : Compliments to the Chef by Chef David Knott
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            Butter
     1/2   c            Sugar
   2       lg           Eggs
     1/3   c            Milk -- scant
   3       tb           Preserved ginger -- chopped fine
                        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 the milk, and mix until quite smooth. Gently fold in
  the preserved ginger and spoon into a 1-1/2 qt 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.
  
  Recipe FROM: The TAB, Framingham Edition, Dec 10, 1991

  Posted by: Perry Lowell
  
  Yield: 8 Servings
  

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