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Continued: Recipe: steamed gingerbread pudding

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  • Last update: November 20, 2013 - 1:52 PM

Pomegranate seeds and freshly whipped cream, optional

Crème anglaise and bourbon-braised apples for garnish (see recipes at Startribune.com/taste), optional

Bourbon Hard Sauce and Pistachio Dust (recipes follow), optional

Directions

Preheat oven to 325 degrees. Brush bottoms and sides of 2 (8-inch) springform pans or 2 (5- by 9-inch) loaf pans with melted butter. Refrigerate pans.

In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, black pepper and salt, and reserve.

Place ginger in a blender and cover with just enough hot water to process. Purée until smooth. Pour puréed ginger into a bowl of a standing mixer fitted with a whisk attachment. Pour remaining hot water into blender to dislodge any remaining ginger, then pour water-ginger mixture into bowl.

Add sugar, vegetable oil and molasses to ginger mixture and whisk at medium speed until thoroughly combined. Turn off mixer, add flour mixture and whisk on low speed until all ingredients are moistened. Increase speed to high and beat until batter is smooth, about 1 minute. Reduce speed to medium and add eggs, 1 at a time, beating well after each addition.

Place prepared pans on a rimmed baking sheet. Pour batter into pans (batter will be very thin), dividing batter evenly between pans. Bake until a cake tester inserted into center of cake comes out clean (or cakes spring back at the center when lightly touched), about 45 to 60 minutes. Remove from oven and cool pans on a wire rack (or, if using loaf pans, cool pans on wire racks for 20 minutes, then invert cakes onto racks, turn right-side up, and let cool).

Serve warm or at room temperature. When ready to serve, use a large spoon to scoop cake onto serving plates (or, if using loaf versions, cut into slices). Garnish with one of options (see story) and serve.

Nutrition information per 1/16 of serving:

Calories 230 Fat 11 g Sodium 195 mg

Carbohydrates 30 g Saturated fat 2 g Calcium 24 mg

Protein 2 g Cholesterol 25 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 2 fat.

Bourbon Hard Sauce √

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