Ginger Pudding
A dish where butter and sugar do the work.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 80 ml butter
- 120 ml sugar
- 1 egg
- 530 ml flour
- 17 ml baking powder
- 1 ml salt
- 10 ml ginger
- 240 ml milk
Make it lactose-friendly
- ⅓ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Cream the butter, add sugar gradually, and egg well beaten; mix and sift dry ingredients; add alternately with milk to first mixture. Turn into buttered mould, cover, and steam two hours; serve with Vanilla Sauce.
Nutrition (estimated, per serving)
| Calories | 437 |
|---|---|
| Protein | 8.7 g |
| Fat | 15.4 g |
| Carbs | 66.4 g |
| Fiber | 1.5 g |
| Sodium | 498 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States