->Ginger Pudding 06 <-

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

boil.

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.