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Steamed Ginger Pudding

Yield 12 servings


  • 2 cups all-purpose flour
  • 1 cup whole wheat flour*
  • 2 tablespoons ground ginger
  • 1 1/4 teaspoons baking soda
  • 2 (2.7-ounce) jars crystallized ginger, finely chopped**
  • 1 cup butter or margarine
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 5 large eggs
  • 1 tablespoon brandy
  • 1 tablespoon grated orange rind
  • 1/4 cup fresh orange juice
  • Lemon Sauce
  • Garnishes: unsweetened whipped cream, lemon slices, orange rind strips, fresh mint sprigs

How to Make It

  1. Combine first 4 ingredients; add crystallized ginger, tossing to coat. Set aside.

  2. Process butter and sugars in a food processor 1 minute.

  3. Add eggs, 1 at a time, through food chute with processor running; process just until mixture is blended. Scrape down sides of bowl, if necessary; add brandy, grated orange rind, and orange juice. Gradually add dry ingredients through food chute, pulsing 3 to 4 times or just until blended.

  4. Pour batter into a greased 8-cup fluted pudding mold, and cover tightly with greased aluminum foil. Place mold on a small wire rack in an 8-quart Dutch oven; add enough hot water to Dutch oven to come two-thirds up sides of mold. Bring water to a boil; cover, reduce heat, and simmer 1 1/2 hours, adding additional hot water as needed. Serve with Lemon Sauce. Garnish, if desired.

  5. * 1 cup all-purpose flour may be substituted.

  6. ** 1 (7-ounce) jar crystallized ginger and 1/2 cup golden raisins, finely chopped, may be substituted.