Title: Steamed Ginger Pudding
Categories: Desserts
Yield: 8 Servings

2/3 c Flour
1 tb Ground ginger
1 pn Baking powder
1/2 c (4 ounces) butter
1/2 c Sugar
2 lg Eggs
Scant 1/3 cup milk
3 tb Preserved ginger, chopped
-fine

Info: from the December 10, 1991, The TAB, Framingham Edition posted by
Perry Lowell, COOKING Echo, Dec. '91

Serves 8-10.

crystallized ginger branches for decoration

Serve together the dry ingredients. Cream the butter and sugar together
until light and fluffy. Add the eggs one at a time, beating well after
each addition. Fold in the dry ingredients followed by themilk, and mix
until quite smooth. Gently fold in thepreserved ginger and spoon into a 1
1/2 quart round baking dish. Cover with greased paper and then tightly with
a foil collar. Tie securely around the foil rim with string. Place the
whole in a large pan of water and steam for 1-3/4 hours. When cooked, turn
out onto a serving platter and decorate with the ginger branches. Serve
with whipped cream or Creme Anglaise.

Source: "Compliments to the Chef", by Chef David Knott, The Australian
Club, Sydney

Nutrition information per serving (1/10 recipe): 191 calories (49% from
fat); 11 grams fat; 68 mg. cholesterol; 3 grams protein; 22 grams
carbohydrates; 119 mg. sodium.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini