INGREDIENTS

INSTRUCTIONS

To prepare the gingerbread sponge: Beat the eggs and sugar in a bowl
until fluffy. Then fold in flour and ginger powder. Spread the  mixture
on a greased baking tray and bake in a preheated oven (375o  F) for 10
minutes. Remove, cool and cut into small strips.  To prepare the
pudding: Put the milk in a bowl, add eggs, sugar and  ginger powder and
cook in a double boiler, whisking continuously  until slightly stiff.
Remove and divide into ten equal portions.  Grease ten ovenproof
containers with butter and sprinkle sugar in  them. Line the containers
with strips of sponge to fully cover the  surface. Pour in a portion of
the pudding mixture. Place the  container in a tray half-filled with
water and bake in a pre-heated  oven (325o F) for 30 minutes. To check
if the pudding is cooked,  insert a cooking needle into the pudding. If
it comes out clean, it  is cooked, If not, bake for a few minutes more.
To serve: Demould and serve hot with vanilla ice cream and sliced
fresh fruits.  Converted by MC_Buster.  NOTES : Ginger pudding lined
with gingerbread strips  Converted by MM_Buster v2.0l.

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