| 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
A Message from our Provider:
“Don’t confuse God’s patience with his final response”