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Steamed Ginger Pudding with Wine Sauce
A two-hour steamed egg pudding with preserved ginger and its syrup, served warm with separate wine sauce.
Method
Steps
Step 1
Use the separate 10 g butter to grease a heat-safe pudding mold and prepare a steaming pan.
Step 2
Heat milk with the measured 42 g butter to boiling; stir in flour, baking powder and salt until a smooth paste forms.
Step 3
Cool briefly.
Step 4
Beat in eggs gradually, then preserved ginger and syrup.
Step 5
Fill mold, cover to keep condensation out and steam steadily about two hours, topping up water.
Step 6
Confirm the centre reaches 74 °C. Rest briefly, unmold and serve hot.
Step 7
For optional sauce, simmer the separate measured wine and sugar until lightly syrupy and serve beside the pudding.
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