Preserved Ginger Pudding

Ingredients

• 2 eggs.
• 3 oz. butter.
• 3 oz. castor sugar.
• 2 oz. flour.
• 2 oz. rice flour.
• | lb. preserved ginger.
• 1 table-sp. ginger syrup.
• | tea-sp. baking powder.
• J tea-sp. ground ginger.

Method

1. 1

   Cream butter and add sugar.

2. 2

   Then add eggs and both flours gradually, beating well.

3. 3

   Cut ginger into small pieces and mix in with baking powder, ginger syrup, and ground ginger.

4. 4

   Pour into a greased mould, cover with greased paper, and steam until ready.

5. 5

   Serve with custard or sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 646. The excerpt below is the record exactly as published.

Preserved Ginger Pudding 2 eggs. 3 oz. butter. 3 oz. castor sugar. 2 oz. flour. 2 oz. rice flour. | lb. preserved ginger. 1 table - sp. ginger syrup. | tea-sp. baking powder. J tea-sp. ground ginger.

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