CookEat Recipe
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
Butter a heat-safe pudding mold and prepare a steaming pan. Heat milk with butter to boiling; stir in flour, baking powder and salt until a smooth paste forms. Cool briefly.
Step 2
Beat in eggs gradually, then preserved ginger and syrup. Fill mold, cover to keep condensation out and steam steadily about two hours, topping up water.
Step 3
Confirm the centre reaches 74 °C. Rest briefly, unmold and serve hot. For optional sauce, simmer the separate measured wine and sugar until lightly syrupy and serve beside the pudding.
Cooked it? Rate it.
Cooked 0 times