| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Australian | Desserts | 8 | Servings |
INGREDIENTS
| 2/3 | c | Flour |
| 1 | tb | Ground ginger |
| 1 | pn | Baking powder |
| 1/2 | c | (4 ounces) butter |
| 1/2 | c | Sugar |
| 2 | lg | Eggs |
| Scant 1/3 cup milk | ||
| 3 | tb | Preserved ginger, chopped fine |
INSTRUCTIONS
Info: from the December 10, 1991, The TAB, Framingham Edition posted by Perry Lowell, COOKING Echo, Dec. '91 Serves 8-10. crystallized ginger branches for decoration Serve together the dry ingredients. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the dry ingredients followed by themilk, and mix until quite smooth. Gently fold in thepreserved ginger and spoon into a 1 1/2 quart round baking dish. Cover with greased paper and then tightly with a foil collar. Tie securely around the foil rim with string. Place the whole in a large pan of water and steam for 1-3/4 hours. When cooked, turn out onto a serving platter and decorate with the ginger branches. Serve with whipped cream or Creme Anglaise. Source: "Compliments to the Chef", by Chef David Knott, The Australian Club, Sydney Nutrition information per serving (1/10 recipe): 191 calories (49% from fat); 11 grams fat; 68 mg. cholesterol; 3 grams protein; 22 grams carbohydrates; 119 mg. sodium. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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