Recipe - Steamed Ginger Pudding

2/3 cup Flour
1 tablespoon Ground ginger
1 pn Baking powder
One half cup (4 ounces) butter
One half cup Sugar
2 lg Eggs
Scant 1/3 cup milk
3 tablespoon Preserved ginger, chopped
fine

Info: from the December 10, 1991, The TAB, Framingham Edition posted by
Perry Lowell, COOKING Echo, Dec. '91

Serves 810.

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
One half 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 1Three fourths 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini