Ginger Pudding
A luxurious steamed dessert that marries the zesty warmth of preserved ginger with the richness of heavy cream and sponge cake crumbs. This traditional Parsi-style pudding offers a sophisticated flavor profile where the spicy kick of ginger cuts through the sweet, buttery custard base. Steamed to perfection, it develops a moist, tender texture that makes for an elegant finale to any meal.
Ingredients
- 3/4 cup Ginger preserve (Murabba) (Finely chopped. Originally 15 tolas (approx 175g).)
- 1 cup Ginger syrup (Syrup from the preserve. Originally 1 paser (approx 250g).)
- 2 cups Sponge cake crumbs (Originally 'Ratal 0' (interpreted as 1/2 lb or approx 225g based on context).)
- 1 cup Heavy cream (Originally 1 paser.)
- 2 tablespoons Butter (Originally 2.5 tolas (approx 30g).)
- 4 yolks Egg yolks (Originally '4 eggs ni dal' (dal refers to the yolk).)
- 1 tablespoon Butter (For greasing the mold. Quantity estimated.)
More recipes using Ginger preserve
Instructions
- 1Finely chop the ginger preserve. Crumble the sponge cake into fine crumbs. Separate the egg yolks.
- 2In a mixing bowl, beat the egg yolks thoroughly using a fork. Add the heavy cream and mix well until combined.
- 3Add the chopped ginger preserve, ginger syrup, sponge cake crumbs, and the 2 tablespoons of butter to the egg and cream mixture. Stir until all ingredients are evenly incorporated.
- 4Generously grease a pudding mold with butter. Pour the mixture into the mold. Cover the top of the mold with a damp cloth and tie it securely.
- 5Place the mold in a steamer or large pot with boiling water (water bath). Steam for 1 hour until the pudding is set.
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