GINGER PUDDING
If you love the taste of ginger, this easy ginger pudding is for you. This simple dessert requires no baking or steaming and has only three ingredients.
Provided by Tony Tan
Yield 2 servings
Number Of Ingredients 3
Steps:
- Using a microplane or grater, grate the ginger and squeeze out the juice through cheesecloth or a fine sieve into a bowl. You need 2 tablespoonfuls of juice. You should see a fine layer of white starch. Put 1 tablespoon of juice into each of two bowls. Heat the milk and sugar to 60-65°C (140-150°F), stirring until the sugar has dissolved.
- Stir the ginger juice, then pour the milk from a height of about 10 cm (4 inches) into the ginger juice. Don't stir and don't move the bowls. Leave for 5-10 minutes to set. Serve warm or chilled.
COME 'ERE PUDDIN' PIE - CHOCOLATE-GINGER PUDDING PIE
Steps:
- Preheat the oven to 350 degrees F.
- Crust: Crush the cookies in a food processor with the melted butter until almost finely crushed, or in a plastic food storage bag, using a rolling pin). Pour the cookie crumbs into pie dish. Using your hands, smooth out the crumbs to form an even crust on bottom and sides of the pan. Bake for 10 minutes. Remove from oven and set aside to cool completely.
- Filling: In a medium heavy-bottomed saucepan, whisk together the milk, yolks and vanilla Stir in the sugar, cornstarch, chocolate and salt. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then immediately remove from heat. Mixture should be very thick! Quickly stir in the ginger, then pour the pudding into the crust. Cover the surface of pie with plastic wrap (to prevent a skin from forming) and chill for 3 hours, until set.
- Before serving, whip the cream and sugar together in a small bowl, until soft peaks form. Serve each slice of pie with a dollop of whipped cream, and a light dusting of leftover cookie crumbs, if you have any. Prepare to have poetry written about you.
CHOCOLATE GINGER PUDDING
Make and share this Chocolate Ginger Pudding recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Beat butter, sugar and ginger in a bowl until pale and creamy. Add the eggs one-at-a-time, beating until well combined. Fold in flour, cocoa powder and milk.
- Spoon the mixture into six 8 oz oven-safe pudding molds or ramekins, and smooth the tops. Bake in preheated oven for 35 min, or until a toothpick into the center comes out clean.
- * Set aside for 10 min to cool. Run a thin-bladed knife around the inner edge of each mold, then turn upside down onto serving plates.
- Sauce:.
- Combine chocolate, cream and sugar in a saucepan over medium heat. Cook, stirring slowly, for 5 min or until the mixture is smooth and slightly thickened.
Nutrition Facts : Calories 1398, Fat 103.5, SaturatedFat 63.4, Cholesterol 313, Sodium 533.7, Carbohydrate 121.7, Fiber 11.3, Sugar 71.8, Protein 17.9
CHOCOLATE-GINGER PUDDING
Put a spiced spin on pudding with this recipe; use our Chocolate Pudding as a base.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Mix 1 teaspoon ground ginger into 1 recipe cooledChocolate Pudding. Garnish with 1/4 cup chopped crystallized ginger.
STEAMED CHOCOLATE-GINGERBREAD PUDDING
Orange zest infuses a steamed chocolate-gingerbread pudding topped with orange marmalade.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 15
Steps:
- Set a steamer insert into a large pot. Set an 8-cup steam pudding mold on steamer insert. Fill pot with enough water to reach halfway up sides of mold. Remove mold, and bring water to a boil.
- Butter mold. Whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, and cloves.
- Beat butter, sugar, and orange zest with a mixer on medium speed until pale and fluffy, about 4 minutes. With machine running, add eggs, 1 at a time, beating until combined. Reduce speed to low; mix in flour mixture in 3 additions, alternating with molasses, beginning and ending with flour. Mix in chocolate.
- Evenly spread marmalade in bottom of prepared pudding mold. Pour in batter. Cover mold with lid or a clean kitchen towel secured with kitchen twine. Place mold onto insert set in boiling water. Reduce heat, and simmer. Cover, and steam until a cake tester inserted into center comes out clean, 2 to 2 1/2 hours, checking occasionally to make sure water level is maintained (add hot water as needed).
- Remove mold from steamer, and let cool on a wire rack for 15 minutes. Invert onto a serving plate. Serve warm or at room temperature, with vanilla-bean creme anglaise.
HEAVENLY CHOCOLATE PUDDING
A reader from North Devon shares a recipe that's been a family favourite for over 40 years
Provided by Good Food team
Categories Dessert, Dinner
Time 1h30m
Number Of Ingredients 13
Steps:
- Butter the inside of a 1.2 litre pudding bowl and line the base with a disc of buttered greaseproof paper.
- Melt the butter, syrup and sugar in a saucepan. Remove from the heat and stir in the milk and egg. Add the cocoa to the flour, then tip this mixture into the pan with the cinnamon and soda.
- Pour the mixture into the pudding bowl, cover tightly with foil and steam for 11⁄4 hours. Just before the end, heat the sauce ingredients until melted, stirring all the time.
- Turn the pudding out (run a knife around the inside of the bowl if necessary) and discard the paper disc. Pour the sauce over the top and serve immediately.
Nutrition Facts : Calories 472 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Fiber 2.5 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
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- Grease a 1.2 litre/2 pint pudding bowl with melted butter and dust with cocoa. Line the base with a circle of baking paper.
- Cut a sheet of baking paper large enough to generously cover the top of the pudding bowl. Cut a sheet of kitchen foil to the same size and lay it on top of the baking paper.
- Cream the butter, brown sugar and caster sugar together in a bowl until light and fluffy. Add the eggs, one at a time, beating between each addition. Stir in the vanilla paste.
- Carefully fold in the flour, baking powder, ground ginger, nutmeg, chocolate drops and crystallised ginger into the egg mixture. Add enough milk to form a soft batter and spoon the mixture into the pudding bowl.
- Add boiling water to a saucepan to what will be a third of the way up the side of the pudding bowl once the bowl is placed in the saucepan, but do not add the bowl to the pan yet.
- Place the foil and baking paper sheet on top of the pudding bowl (with the baking paper nearest the batter). Secure with kitchen string and make a handle with the string (to lift the pudding out of the hot water once cooked).
- Bring the water to a simmer over a medium heat. Scrunch up some baking parchment or kitchen foil and carefully lower it into the water. Place the pudding bowl on top of the parchment or foil.
- Cover the pan with a lid and steam for 1½ hours, ensuring that the water is gently simmering and topped up if needed.
- Remove the pudding from the saucepan using the string 'handle'. To check if the pudding is cooked, press the top for sponginess or insert a skewer and if it comes out clear it is ready.
- To make the chocolate sauce, combine the chocolate, cream and nutmeg in a medium saucepan over a low heat and stir well until it is melted and combined.
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