Steamed Ginger Puddings with Ginger and Cardamom Sauce
2013-08-12 19:28:42
Pudding Ingredients
- 350g jar of Chinese Stem Ginger in Syrup, drained and coarsely chopped. Keep syrup aside
- 2 cups of all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 teaspoon ground cardamom
- 3/4 stick (6 tbsp) butter, softened
- 1 cup castor sugar
- 3 large eggs
Sauce Ingredients
- 1 3/4 sticks (3/4 cup plus 2 tbsp) butter
- 1 1/2 cups packed light brown sugar
- 1 cup heavy cream
- Reserved syrup from Stem Ginger
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamon
For the Pudding
- In a large bowl with an electric mixer beat together butter and sugar until light and fluffy.
- Beat in eggs one at a time, beating well after each addition. Add sifted flour, baking powder, ginger and cardamom and beat until just combined.
- Mix in Chinese stem ginger with a wooden spoon until just combined.
- Pour batter into greased ramekin or terra-cotta bowls (make sure they will fit into your steamer).
- Arrange bowls in steamer and place the lid on and steam for 20 minutes or until cooked through. Make sure to keep topping up the water in your steamer.
For the Sauce
- In a heavy based saucepan, melt butter over a moderate heat and add brown sugar, ginger and cardamom.
- Bring mixture to the boil, stirring occasionally and stir in cream and reserved ginger syrup.
- Simmer sauce, stirring occasionally until thickened slightly, about five minutes.
Notes
- Serve steamed puddings with cardamom sauce and vanilla ice cream.
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