Sift together flour, ginger and baking soda. Mix 1 cup chopped crystallized ginger into the flour mixture, then add to the butter mixture. Mix well. Spoon the batter...

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10 servings

– 2 tablespoons plus 1 cup unsalted butter, divided

– 1¼ cups sugar

– 5 eggs

– ¼ cup fresh orange juice

– Grated zest of 1 orange

– 1 tablespoon brandy

– 3 cups all-purpose flour
– 2 tablespoons ground ginger

– 1¼ teaspoons baking soda

– 1 cup plus 2½ tablespoons crystallized ginger, finely chopped

– 1 cup whipping cream

– 2 tablespoons powdered sugar

– ½ teaspoon vanilla

1. Melt 2 tablespoons butter and brush on the inside of a 2-quart mold.

2. Cream 1 cup butter with sugar until light and fluffy. Add eggs, one at a time, and beat well. Add orange juice, orange zest and brandy.

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3. Sift together flour, ginger and baking soda. Mix 1 cup chopped crystallized ginger into the flour mixture, then add to the butter mixture. Mix well.

4. Spoon the batter into the prepared mold and cover with aluminum foil. Place in a larger pot, cover with another sheet of foil and pour enough boiling water in the pot to reach two-thirds up the sides of the mold. Cover the pot and simmer 1½ hours. A skewer inserted into the center of the pudding should test clean.

5. Remove pudding from the water bath and uncover. Let cool in the pan 10 minutes before unmolding onto a plate. Cool completely, cover with plastic wrap and let rest 24 hours in refrigerator.

6. About an hour before steaming, remove pudding from refrigerator. Discard plastic wrap. Set plate with the pudding on a rack over simmering water, cover loosely with foil and steam 20 minutes, or until heated through.

7. Whip cream until it begins to thicken, then add powdered sugar and vanilla; continue beating until soft peaks form. Garnish each slice of pudding with whipped cream and some of remaining chopped ginger.


From “The Williams-Sonoma Cookbook and Guide to Kitchenware” by Chuck Williams.