Ginger Pudding

Ingredients

• Eight ounces of preserved ginger
• six ounces of flour
• six ounces of sugar
• six eggs
• one pint of cream
• six ounces of butter
• one salt-spoonful of salt

Method

1. 1

   Put the cream in a saucepan, add the butter, sugar, and salt, set it on the fire, and when beginning to simmer, take off the pan, and stir in the flour quickly; replace it on the fire, stirring constantly five minutes, then take it from the fire and gradually add the eggs, well beaten, and the ginger, cut in small pieces; pour the mixture into a buttered mould; steam it an hour and a half, and serve with custard, flavoured with ginger syrup.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 79. The excerpt below is the record exactly as published.

Ginger Pudding. Eight ounces of preserved ginger, six ounces of flour, six ounces of sugar, six eggs, one pint of cream, six ounces of butter, and one salt-spoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.