Quivey's Grove Gingerbread Steamed Pudding
with Brandy Cream Sauce and Maple Caramel
Gingerbread Steamed Pudding
1/2 cup butter, melted
1/2 cup sugar
1 egg
1/2 cup molasses
1/2 cup honey
1 cup hot water
2 1/2 cups flour
1 1/2 tsp. baking soda
1 tsp. ginger
1 tsp cinnamon
1/2 tsp. salt
Lightly grease eight custard cups and place into a large open roasting pan. Preheat oven to 350 degrees. Put the teakettle on to simmer.
Beat the sugar and egg till fluffy. Add butter and combine. Sift dry ingredients together. Combine molasses, honey and water. Add alternately, dry and wet to egg mixture, stirring just to combine. Fill custard cups two thirds full. Cover cups tightly with squares of foil. Pour simmering water around cups, halway up sides. Bake for 45 minutes to an hour until pudding springs back to touch, but remains moist.
Maple Caramel
1 cup Maple syrup
½ cup heavy cream
In small saucepan, bring maple syrup to a boil over med. heat. Boil to softball stage on a candy thermometer (around 10 minutes). Stir in cream and return to full boil for 2 min. Remove and cool to room temperature.
Brandy Cream Sauce
2½
cups sifted powdered sugar
2 egg
6 Tbl butter, melted and cooled slightly
¼ tsp. salt
1½ tsp vanilla
2 TBL brandy
2 cup heavy cream, whipped
Beat powdered eggs, sugar, salt, brandy, and vanilla together. Add melted butter and beat till smooth. Fold in the whipped cream.
Assembly
Place some sauce in a large shallow bowl, center a warm pudding in bowl, top with more sauce, and a drizzle of maple caramel.
Home - Stable Grill - Stone House - History - Weddings - Banquets - Paddock Parties- General Store - Contact Us - Employment