Ginger Pudding

Ingredients

• Ten units of thin cream
• 8 of stale sponge-cakes
• 8 of eggs
• 2 of preserved ginger

Method

1. 1

   Soak the cakes in the cream, beat with a fork, add the yolks and whites beaten separately, and half the ginger cut in slices.

2. 2

   Decorate the mould with the remainder, and steam for one hour.

3. 3

   Serve with the ginger syrup over it.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 209. The excerpt below is the record exactly as published.

Ginger Pudding. Ten units of thin cream, 8 of stale sponge- cakes, 8 of eggs and 2 of preserved ginger

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