Sunday, July 31, 2011
So this morning I got up and baked. Because it was delicious and yummy and super easy and fun to make. This one is from Lesotho, and it's called ginger pudding. I made a sweet and beautiful custard to pour over it, and enjoyed it all morning for breakfast, and brunch, and lunch...and dessert after supper. :-)
Thank you Lord for baking!
Ginger Pudding (Lesotho)
This steamed pudding is common in British-influenced southern Africa.
375*F / 190*C
Combine in 9-inch square baking dish:
2 cups boiling water
1/2 cup sugar
1/4 tsp salt
1 Tbs vinegar
Stir until sugar dissolves. Set aside.
In separate bowl combine:
1/3 cup margarine, melted (I used butter)
1/3 cup shortening, melted
2 Tbs apricot, currant, or plum jam (I used about 5 Tbs of peach jam)
1 tsp baking soda
1 1/2 tsp ground ginger (I used...5, 6?)
Mix well, adding a bit of milk if batter is too dry (I did add quite a bit, and here's where I added the extra jam too). Preheat oven to 375*F (I did this when I started mixing). Drop cake mixture by small spoonfuls into syrup. Cover tightely with lid or foil (so it steams) and bake 50-55 minutes or until set. Serve topped with custard, fresh or whipped cream, or milk. (Whoops! I forgot to cover mine, but it still set, and was awesome and cakey and had beautiful gooey sauce at the bottom.)
For the custard sauce: (my own recipe)
Combine in saucepan:
2 Tbs corn starch
2 1/2 Tbs sugar
Beat egg separately, adding a little cold milk.
Mix remaining of 2 1/2 cups milk into cornstarch mixture. Add egg mixture by straining through a sieve to remove firm parts.
Cook over medium heat, whisking most of the time until boiling. Boil 1-2 minutes. Add:
1 tsp vanilla
Yum yum. :-)
Enjoy, friends! Perhaps your entire day will be taken up by ginger pudding like mine was... if it is, let me know. It's bound to be a good day.