Ginger Pudding

Ingredients

• Eight ounces of preserved ginger
• six ounces of flour
• six eggs
• six ounces of sugar
• six ounces of butter
• a pint of cream
• a tablespoonful of Swiss milk

Method

1. 1

   Heat cream, sugar, and butter with a pinch of salt until simmering.

2. 2

   Stir in flour quickly to avoid lumps.

3. 3

   Remove from heat and gradually mix in eggs.

4. 4

   Finally, add chopped preserved ginger.

5. 5

   Pour into a buttered mold and steam for about two hours.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 91. The excerpt below is the record exactly as published.

ginger pudding is made with ground ginger, but a nigh-class ginger pudding is made with preserved ginger. A receipt for making this deli- cious pudding will be found under the heading of Ginger, Preserved. A no CROSSE AND BLACKWELL'S plain pudding, however, can be made i as follows. Proceed as in making j an ordinary suet pudding — that is, I take a quarter of a pound of suet, chop it up fine, and mix it with half | a pound of flour. Add a dessert- j spoonful of powdered ginger and a j quarter of a pound of coarse brown sugar. Mix it all well together, moisten it with water, and tie it up in a cloth and boil it in the ordinary way. When ginger pudding is made in a basin and turned out on to a dish, a very nice sweet sauce can be poured round it, made by thickening a quarter or half a pint of water with a little arrowroot. This should be sweetened with brown sugar, ; and a few drops of essence of ginger ' should be added to the sauce. A still j further improvement can be made to j the sauce by adding a tablespoonful of 1 rum. The sauce can also, of course, be | coloured pink with a few drops of i cochineal. Ground ginger is also one of j the ingredients used in making ‘ ‘ beer- ! cup.” It is many years since I have tasted “ beer-cup,” but in my early college days it was constantly served in hall, as men were fined a “ beer-cup ” for bad carving and other offences. As far as I can recollect “beer-cup” is made by adding to say a quart of good strong beer, about half an ounce of | brown sugar, a large piece of darkly- j toasted bread, a small quantity of brown ginger, and some grated nutmeg. This “beer-cup” was served cold, and j handed round with the cheese. Perhaps j a more common form in which ground ginger is served with beer is “ hot spiced ale,” which is made by heating some good strong beer, not too much, and adding a small quantity of sugar, nut- meg, and ground ginger. Another kind of “hot ale” flavoured with nutmeg and ginger is made by adding to hot beer two or three well beaten-up eggs. This is sometimes called “ egg flip.” GINGER, PRESERVED. — Preserved ginger is an extremely nice dessert dish. There is West Indian preserved ginger and China preserved ginger. Pre- served ginger is used occasionally for cooking purposes, and is one of the principal ingredients in that very high- class pudding known as ginger pud- ding. The ingredients of ginger pudding, if wished very rich, are as follows : — Eight ounces of preserved ginger, six ounces of flour, six eggs, six ounces of sugar, six ounces of butter, and a pint of cream. As, however, the cream is very expensive, and, in- deed, sometimes cannot be obtained at all, cooks can substitute for a pint of cream a pint of milk in which a table- spoonful of Swiss mi

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