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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 cups all-purpose flour |
1 cup whole wheat flour |
2 tablespoons ground ginger |
1 1/4 teaspoons baking soda |
2 (2.7-ounce) jars crystallized ginger, finely chopped |
1 cup butter or margarine |
3/4 cup firmly packed brown sugar |
1/2 cup sugar |
5 large eggs |
1 tablespoon brandy |
1 tablespoon grated orange rind |
1/4 cup fresh orange juice |
lemon sauce |
garnishes: unsweetened whipped cream, lemon slices, orange rind strips, fresh mint sprigs |
Directions:
1. Combine first 4 ingredients; add crystallized ginger, tossing to coat. Set aside.
2. Process butter and sugars in a food processor 1 minute.
3. Add eggs, 1 at a time, through food chute with processor running; process just until mixture is blended. Scrape down sides of bowl, if necessary; add brandy, grated orange rind, and orange juice. Gradually add dry ingredients through food chute, pulsing 3 to 4 times or just until blended.
4. Pour batter into a greased 8-cup fluted pudding mold, and cover tightly with greased aluminum foil. Place mold on a small wire rack in an 8-quart Dutch oven; add enough hot water to Dutch oven to come two-thirds up sides of mold. Bring water to a boil; cover, reduce heat, and simmer 1 1/2 hours, adding additional hot water as needed. Serve with Lemon Sauce. Garnish, if desired.
5. * 1 cup all-purpose flour may be substituted.
6. ** 1 (2.7-ounce) jar crystallized ginger and 1/2 cup golden raisins, finely chopped, may be substituted.
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