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 topped with more
jam or Fresh Cream
Ingredients
3 tablespoons
unsalted butter, softened,
3 tablespoons
flour
1 cup soft bread
crumbs
1/2 teaspoon
baking powder
1 teaspoon dry
ginger powder
3 tablespoons sugar (use
more if you want it sweet)
1 large egg,
beaten
¼ cup milk
4 tablespoons
apricot jam or any other jam of your choice
Butter a pudding
bowl suitable for steaming.
Stir together
flour, baking powder, and ground ginger in a small bowl.
Add the butter,
bread crumbs and sugar into the bowl and mix well, Mix in the egg. Add flour
mixture 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 either
with more Jam on top or with fresh cream
(Alternately the Ginger Pudding could be baked for 30 minutes at 180 Degrees instead of steaming it)
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