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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Sunday, May 15, 2016

STEAMED GINGER PUDDING - A Colonial Dessert Dish























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 drizzed 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)