- Steamed Ginger Pudding (with orange creme anglaise)
Makes 8 servings
Unsalted butter or solid vegetable shortening, at room temperature for greasing
Granulated sugar for dusting
1/2 cup (1 stick) unsalted butter, at room temperature
1-1/2 cups firmly packed light brown sugar
4 eggs, at room temperature, lightly beaten
1-1/3 cups fine fresh white or whole wheat bread crumbs
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons grated or minced fresh ginger
2 tablespoons ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon grated or minced fresh lemon zest
2 teaspoons pure vanilla extract, or 1/4 cup brandy or ginger-flavored liqueur
1-1/2 cups golden raisins
1/2 cup finely chopped crystalized ginger or drained preserved ginger in syrup
Powdered sugar for dusting
Minced fresh orange and lemon zest for garnish
Crystallized ginger or drained preserved ginger in syrup, cut into narrow strips
Select a 2-quart pudding mold or heatproof bowl and a pot with a
tight-fitting cover large enough to hold the container. Place a
flat steaming rack in the bottom of the pot. Place the pudding
mold or bowl on the rack and add enough water to the pot to reach about halfway up the sides of the mold or bowl, then remove the
mold or bowl. Place the pot over high heat and bring the water to
a boil, then cover and adjust the heat to achieve a simmer.
Using a pastry brush, generously grease the mold or bowl with butter
or shortening, or coat with spray. Dust generously with granulated
sugar, shake the mold to coat all over, invert, and tap out excess
sugar. Set aside.
In a bowl, combine the 1/2 cup butter and brown sugar and beat with
an electric mixer at medium speed until light and fluffy. With
the mixer still running, slowly drizzle in the eggs and beat well.
Add the bread crumbs, flour, baking powder, salt, fresh and ground
2 tablespoons orange zest and teaspoon lemon zest, and vanilla, brandy or liqueur; mix well.
Fold in the raisins and chopped crystalized or preserved ginger.
Scrape the mixture into the prepared mold. If using a pudding mold
with a lid, cover with the lid; if using a bowl or mold without a
lid, cover tightly with aluminum foil. Place the mold on the rack
inside the pot of simmering water, cover the pot, and simmer until
a wooden skewer inserted into the center of the pudding comes out
almost clean, about 1-1/2 hours; adjust the heat to maintain
simmering water throughout cooking, adding boiling water if needed
to maintain water level.
Remove the mold from the simmering water to a wire rack to cool
for about 10 minutes, then uncover the mold. Invert a serving
plate over the mold, invert the plate and mold together, and carefully lift off the mold.
To serve, lightly dust the warm pudding with powdered sugar, sprinkle
with citrus zest, and garnish with ginger stirs. Cut into wedges
at the table.
Orange Creme Anglaise
2 cups for 8 servings.
1-1/2 cups whole milk, light cream or half-and-half
1/2 cup freshly squeezed orange juice
1/2 vanilla bean, split lengthwise
2 tablespoons grated or minced fresh orange zest
5 egg yolks, at room temperature
1/2 cup sugar
Pinch of salt
1 teaspoons pure vanilla extract (if not using a vanilla bean).
In a heavy saucepan, combine the milk, cream or half-and-half and vanilla bean (if using) and orange zest. Place over medium heat
and bring almost to the boiling point, then remove from the heat.
If using a vanilla bean, using the tip of a small, sharp knife,
scrape the seeds from the bean into the sauce and stir to combine;
discard the bean.
In another heavy saucepan, combine the egg yolks, sugar, and salt
and whisk until creamy. Gradually whisk in the hot milk or half-and-half and orange juice. Place over low heat and cook,
stirring constantly, just until the mixture is thick enough to coat
the back of a spoon (your finger should leave a trail when you run
it across the spoon), about five minutes. To prevent the eggs from
overcooking or curdling, do not allow the mixture to approach a
Pour the mixture through a fine-mesh strainer into a bowl. If not
using a vanilla bean, stir the vanilla extract into the sauce.
Serve warm, or set aside to cool to room temperature, stirring
frequently to prevent a skin from forming on the surface, then
cover tightly and refrigerate until well chilled, at least 4 hour
or for up to 3 days.