Preserved Ginger Puddings is a traditional British recipe, based on Alexis Soyer's recipe of 1849, for a classic steamed pudding of preserved ginger in a butter, flour, milk and egg custard lightened with beaten egg whites. The full recipe is presented here and I hope you enjoy this classic British version of: Preserved Ginger Puddings.
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This is a traditional British recipe redacted from Alexis Soyer's 1849 volume The modern Housewife or Ménagère, a classic Victorian cookbook.
Original Recipe
829. PRESERVED GINGER PUDDING.—Take six ounces of butter, to which add six ounces of flour, and stir it over a slow fire; have a pint and a half of boiling milk, which mix gradually with the above over the fire, then add the yolks of six eggs and half a pound of preserved ginger, cut fine, whip the whites well, and add them the last thing, place in a mould, and steam for an hour and a half; serve custard sauce with it.
Gently melt the butter in a pan, then scatter over the flour and stir into the butter to form a smooth roux. Take off the heat and beat in the boiling milk, a little at a time, until completely smooth.
Beat the egg yolks in a bowl then add two ladlefuls of the milk mixture to temper. Now pour the egg yolk mix into the milk mix and beat to combine before stirring in the ginger.
Beat the egg whites in a clean and dry bowl utnil stiff. Fold the egg whites into the custard mix then turn the whole mixture into a 2l pudding basin. Secure a lid on top (or tie over a sheet of greaseproof paper). Cover everything with a double layer of aluminium foil then place in a steamer basket (or on a trivet or upturned saucer) in a saucepan and steam or boil for 90 minutes).
When done, remove from the steamer and allow to cool slightly. Take off the coverings, turn out onto a serving plate and serve accompanied by custard.
