3 large eggs, separated
pinch of salt
1 1/4 C flour, sifted
1 t baking soda
2 t ground ginger
3/4 C sugar
1 1/4 sticks of butter (3/4 C)
3 T molasses
1/2 C tepid milk
Chopped crystallized ginger (optional)
Stiffly beat the egg whites with a pinch of salt. Sift the four together with baking soda and ground ginger. Put the sugar and butter in a pan over some hot water (bain-marie) and stir until the mixture has melted and is no longer gritty. Add the egg yolks and beat for about 4 minutes. The mixture should be lukewarm. Remove from heat and beat again for 4 minutes either with a hand mixer or pour into electric mixer. Dissolve the molasses in the milk and add this to the egg mixture stirring it in gradually. Then blend in the flour and mix carefully and well, preferably with a wooden spoon or rubber spatula. Finally add the stiffly beaten whites, folding them in lightly with a spatula. Grease a pudding basin or charlotte tin and sprinkle a little chopped ginger on the bottom. Pour in to mixture, cover and steam for 2 hours on the stove in a stock pot. Unmold and serve with hot caramel sauce and whipped cream.
Caramel Sauce
1 C brown sugar
1/3 C white sugar
1/3 C melted butter
2 heaping T flour
1 t vanilla
dash salt
1/4 t nutmeg
1 C boiling water
In a medium saucepan combine sugars to melted butter and stir until sugars are dissolved. Add flour, stirring constantly over medium heat. Add vanilla, salt and nutmeg. Add boiling water. Cook 10 mins., stirring sauce until thickened.
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