Ingredients Jump to Instructions ↓

  1. Steamed Ginger Pudding (with orange creme anglaise)

  2. Makes 8 servings

  3. Unsalted butter or solid vegetable shortening, at room temperature for greasing

  4. Granulated sugar for dusting

  5. 1/2 cup (1 stick) unsalted butter, at room temperature

  6. 1-1/2 cups firmly packed light brown sugar

  7. 4 eggs, at room temperature, lightly beaten

  8. 1-1/3 cups fine fresh white or whole wheat bread crumbs

  9. 1-1/2 cups all-purpose flour

  10. 1 teaspoon baking powder

  11. 1 teaspoon salt

  12. 2 tablespoons grated or minced fresh ginger

  13. 2 tablespoons ground ginger

  14. 1/2 teaspoon freshly grated nutmeg

  15. 1/2 teaspoon ground cinnamon

  16. 1 teaspoon grated or minced fresh lemon zest

  17. 2 teaspoons pure vanilla extract, or 1/4 cup brandy or ginger-flavored liqueur

  18. 1-1/2 cups golden raisins

  19. 1/2 cup finely chopped crystalized ginger or drained preserved ginger in syrup

  20. Powdered sugar for dusting

  21. Minced fresh orange and lemon zest for garnish

  22. Crystallized ginger or drained preserved ginger in syrup, cut into narrow strips

  23. Select a 2-quart pudding mold or heatproof bowl and a pot with a

  24. tight-fitting cover large enough to hold the container. Place a

  25. flat steaming rack in the bottom of the pot. Place the pudding

  26. 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

  27. mold or bowl. Place the pot over high heat and bring the water to

  28. a boil, then cover and adjust the heat to achieve a simmer.

  29. Using a pastry brush, generously grease the mold or bowl with butter

  30. or shortening, or coat with spray. Dust generously with granulated

  31. sugar, shake the mold to coat all over, invert, and tap out excess

  32. sugar. Set aside.

  33. In a bowl, combine the 1/2 cup butter and brown sugar and beat with

  34. an electric mixer at medium speed until light and fluffy. With

  35. the mixer still running, slowly drizzle in the eggs and beat well.

  36. Add the bread crumbs, flour, baking powder, salt, fresh and ground

  37. 2 tablespoons orange zest and teaspoon lemon zest, and vanilla, brandy or liqueur; mix well.

  38. Fold in the raisins and chopped crystalized or preserved ginger.

  39. Scrape the mixture into the prepared mold. If using a pudding mold

  40. with a lid, cover with the lid; if using a bowl or mold without a

  41. lid, cover tightly with aluminum foil. Place the mold on the rack

  42. inside the pot of simmering water, cover the pot, and simmer until

  43. a wooden skewer inserted into the center of the pudding comes out

  44. almost clean, about 1-1/2 hours; adjust the heat to maintain

  45. simmering water throughout cooking, adding boiling water if needed

  46. to maintain water level.

  47. Remove the mold from the simmering water to a wire rack to cool

  48. for about 10 minutes, then uncover the mold. Invert a serving

  49. plate over the mold, invert the plate and mold together, and carefully lift off the mold.

  50. To serve, lightly dust the warm pudding with powdered sugar, sprinkle

  51. with citrus zest, and garnish with ginger stirs. Cut into wedges

  52. at the table.

  53. Orange Creme Anglaise

  54. 2 cups for 8 servings.

  55. 1-1/2 cups whole milk, light cream or half-and-half

  56. 1/2 cup freshly squeezed orange juice

  57. 1/2 vanilla bean, split lengthwise

  58. 2 tablespoons grated or minced fresh orange zest

  59. 5 egg yolks, at room temperature

  60. 1/2 cup sugar

  61. Pinch of salt

  62. 1 teaspoons pure vanilla extract (if not using a vanilla bean).

  63. In a heavy saucepan, combine the milk, cream or half-and-half and vanilla bean (if using) and orange zest. Place over medium heat

  64. and bring almost to the boiling point, then remove from the heat.

  65. If using a vanilla bean, using the tip of a small, sharp knife,

  66. scrape the seeds from the bean into the sauce and stir to combine;

  67. discard the bean.

  68. In another heavy saucepan, combine the egg yolks, sugar, and salt

  69. and whisk until creamy. Gradually whisk in the hot milk or half-and-half and orange juice. Place over low heat and cook,

  70. stirring constantly, just until the mixture is thick enough to coat

  71. the back of a spoon (your finger should leave a trail when you run

  72. it across the spoon), about five minutes. To prevent the eggs from

  73. overcooking or curdling, do not allow the mixture to approach a

  74. boil.

  75. Pour the mixture through a fine-mesh strainer into a bowl. If not

  76. using a vanilla bean, stir the vanilla extract into the sauce.

  77. Serve warm, or set aside to cool to room temperature, stirring

  78. frequently to prevent a skin from forming on the surface, then

  79. cover tightly and refrigerate until well chilled, at least 4 hour

  80. or for up to 3 days.


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