Thursday, December 9, 2010

Warm Ginger Pudding with Rum Butter Sauce

Servings: 10 to 12
Preparation Time: 30 minutes plus baking

2 ½ cups flour
½ teaspoon baking soda
2 teaspoons baking power
1 teaspoon salt
2 teaspoons ground ginger
¼ cup butter (1/2 stick)
2 eggs
1 cup molasses
½ cup crystallized ginger, finely chopped
Zest of 1/2 medium lemon (about 1 teaspoon)
1 cup buttermilk

1 ½ cup butter (3 sticks)
2/3 cup brown sugar
1/2 cup dark rum
Zest of 1 medium orange (about 2 tablespoons)
½ cup heavy cream

Preheat oven to 325 degrees

Combine the flour, baking soda, baking powder and salt in a bowl. Set aside.

Use an electric mixer to beat the butter until soft.

Add the eggs and molasses and beat until fluffy.

Stir in the crystallized ginger.

Stir in the buttermilk.

Stir in the flour mixture.

Pour the batter into a Bundt pan that has been sprayed with vegetable oil spray. Bake for 1 hour.

Melt the butter and sugar in a sauce pan over medium high heat until the sugar is dissolved.

Stir in the rum and the orange zest.

Stir in the cream.

Serve the warm pudding with the warm sauce.

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