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Continued: Recipe: steamed gingerbread pudding

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

Makes about 3/4 cup.

Note: This is so easy to make — and so good. From “Tartine” by Elizabeth Prueitt and Chad Robertson.

1/2 c. (1 stick) unsalted butter, room temperature

• 1 c. powdered sugar

1/2 c. plus 1 tbsp. bourbon (or Cognac or Armagnac)

• Pinch of salt


Combine ingredients in a medium bowl and stir with a whisk until smooth; serve at room temperature. (Refrigerated, in a tightly sealed container, the sauce will keep for up to 1 week.)

Nutrition information per 1-tablespoon serving:

Calories 130 Fat 8 g Sodium 13 mg Saturated fat 5 g

Carbohydrates 10 g Calcium 2 mg

Protein 0 g Cholesterol 20 mg Dietary fiber 0 g Alcohol 3 g

Diabetic exchanges per serving: 1 other carb, 1½ fat.

Pistachio Dust √

Makes about 1/2 cup.

Note: If using unroasted pistachios, spread them on a baking sheet and roast them for 4 to 5 minutes at 350 degrees; remove from oven and cool nuts to room temperature. From D.J. Olsen.

1/2 c. shelled, roasted, unsalted whole pistachios (see Note)

• 2 tbsp. sugar

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