Ginger Pudding

Ingredients

• Put a pint of good milk
• a quarter of a pound of sugar
• a quarter of a pound of butter
• a pinch of salt
• six ounces of flour
• six ounces of preserved ginger cut into small pieces
• six eggs

Method

1. 1

   Heat milk, sugar, butter, and salt until boiling.

2. 2

   Stir in flour, then remove from heat.

3. 3

   Gradually add eggs and ginger while stirring.

4. 4

   Pour into a buttered mould and cook in a bain-marie for about an hour and a half.

5. 5

   Turn out and serve with custard sauce.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 178. The excerpt below is the record exactly as published.

a quarter of a pound of butter, six eggs, a pint of good milk, a tablespoonful of orange- flower water, and a pinch of salt. Mix the semolina with the sugar, orange- flower water, the half of the butter, two eggs, milk, and salt, in a stewpan over the Are until it boils ; continue stirring till the paste is perfectly smooth and ceases to adhere to the sides of the pan, when it must be withdrawn from the fire, and the remainder of the eggs and butter added gradually and well mixed with the paste; then spread the inside of a mould with butter, fill it with the paste, put the bottom of the mould in a deep saut^pan half filled with boiling water, place in the oven to bake for about an hour and a quarter. When done, turn the pudding out of the mould on a hot dish, pour either a custard or fruit sauce over, and serve. 404 PRACTICAL HOUSEHOLD COOKERY. 818. CABINET PUDDING. This pudding is made with sponge cake. Spread the inside of a plain mould with butter, stone two ounces of raisins, pick, wash, and dry the same quantity of currants, cut in small dice about an ounce of candied citix>n and two ounces of dried cherries ; lay at the bottom of the mould some of the mixed fruit, on these lay some slices of sponge cake, and continue alternate layers till the mould is two- thirds full Then beat the yolks of six eggs for about a minute, and add while stirring a pint of boiled milk, half a gill of brandy, and a quarter of a pound of pounded sugar. When the lot is well mixed together, pass slowly through a tammy into the mould ; let it thus stand for a few minutes, after which cook the pudding in a bain-marie for half an hour, then turn it out of the mould on to a hot dish, and serve with a custard sauce or a sauce made as follows : — Put the yolks of six eggs into a stewpan with half a pint of syrup, stir this over the fire until the sauce coats the spoon, then add a gill of brandy, or some other liqueur, pass the sauce through a tammy, and pour it over the pudding before serving. 819. CHESTNUT PUDDING. Peel and boil two pounds of fine chestnuts, remove the second skin, and rub the pulp through a fine wire sieve ; place the pur6e in a stewpan with a pint of milk or cream, two ounces of butter, a quarter of a pound of sugar, a tea- spoonful of vanilla essence, and a pinch of salt; stir the lot over the fire until the mixture thickens, then quicken the stirring so as to prevent the contents from adhering to the bottom of the pan, and as soon as it detaches itself from the sides of the said pan remove it from the fire, add PRACTICAL HOUSEHOLD COOKERY. 403 the yolks of six eggs, properly beaten, and the whites of four, whipped firm. When these have been well mixed together with the spoon, pour it into a plain mould well spread with butter, and boil in a bain-marie for about an hour. When done, turn the pudding carefully out of the mould into a hot dish, and serve with a little apricot jam, previously warmed and diluted for the purpose. 820. GINGER PUDDING. Put a pint of good milk into a stewpan on .the fire, with a quarter of a pound each of sugar and butter, and a pinch of salt. As soon as it boils, draw the stevrpan from the fire ; sprinkle six ounces of flour. Stir the whole together, put it back on the fire, stining the while for five minutes longer, then remove the pan from the fire ; add gradually, one by one while stirring, six eggs and six ounces of preserved ginger cut into small pieces

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