Synonymous with the holidays, gingerbread tempts the senses and warms the soul. Young and old alike are drawn to its spicy fragrance and subtle sweetness.
When it’s served warm in the form of steamed pudding, the magic of gingerbread transcends mere cookies. Flavored with cinnamon, cloves, nutmeg and ginger, and dotted with currants and candied citrus, gingerbread pudding provides a beautiful and delicious centerpiece for festive holiday tables.
The word pudding generally brings to mind a thick and creamy concoction served in a bowl, eaten with a spoon. But the term can also describe a moist, cakelike dessert that can be eaten with a fork.
Steamed puddings are nothing like the dairy-based custardy puddings familiar to many of us, such as chocolate, vanilla, tapioca, rice and bread. Dairy-based puddings usually include a starch for thickening and are either cooked by stirring over direct heat or baked in a casserole in the oven.
Most steamed puddings, conversely, contain very little, if any, dairy products such as milk or cream. They tend to be based on cake crumbs and butter and are prepared by steaming on the stovetop or in the oven in a hot water bath. Steaming protects the pudding from curdling, cracking or overcooking, and produces a soft texture and plump garnishes.
Steamed puddings are prepared in either pudding molds, sometimes referred to as pudding basins, or souffle dishes. Some molds have deep ridges or decorative patterns on the side. Others have rounded bottoms that create a domed pudding.
Since the pudding is usually unmolded before it is served, it is important to grease the mold liberally. Scattering bread or cake crumbs, granulated sugar or chopped nuts over the inside surface also helps to release the pudding easily from the mold.
If the mold doesn’t have a lid, protect the upper surface of the pudding as it bakes by covering it with a large piece of buttered parchment paper or aluminum foil. Use twine to tie the covering in place if necessary.
Steamed puddings are ideal for the busy holiday season because they can be prepared up to a week in advance, said Marc Haymon, lecturing instructor in baking and pastry arts at The Culinary Institute of America in Hyde Park, N.Y.
“Simply cool the pudding after baking, wrap it well with plastic wrap, and store in the refrigerator,” Haymon said. “Reheat before serving by wrapping the pudding in aluminum foil and baking in a 300-degree oven until warm, about 20 minutes.”
Butter for greasing
11/4cups crushed gingersnaps, about 20 cookies
1cup ladyfinger crumbs, about 14 three-inch ladyfingers
6large eggs
8tablespoons (1 stick) unsalted butter, at room temperature
1/2cup powdered sugar, sifted
1teaspoon grated lemon zest
1teaspoon ground cinnamon
1/2teaspoon ground cloves
1/4teaspoon ground ginger
1/8teaspoon freshly grated nutmeg
1/3cup granulated sugar
1/2cup dried currants
1/4cup candied lemon and/or orange peel plus extra for garnish
Preheat the oven to 350 degrees. Bring a teakettle of water to a boil. Generously coat a pudding mold or 2-quart souffle dish with butter and coat with 1/4 cup of the crushed gingersnaps. Set the mold on a kitchen towel in a deep baking pan.
Mix together the remaining 1 cup of crushed gingersnaps and the ladyfinger crumbs. Set aside. Separate the eggs. Set aside.
In a stand mixer fitted with a paddle attachment, cream the butter, powdered sugar, lemon zest and spices on medium speed until light in texture and fluffy, about 2 minutes. Add the egg yolks in 2 or 3 additions, scraping down the bowl with a rubber spatula after each addition and mixing until very smooth. Add half of the crumb mixture to the butter mixture and blend on low speed until evenly mixed.
In the clean bowl of a stand mixer fitted with a whisk attachment, whip the egg whites on low speed until frothy. Increase the speed to medium and add the granulated sugar gradually. Increase the speed to high and continue to whip until medium peaks form.
Fold the remaining crumb mixture into the egg whites. Fold the egg white mixture into the butter mixture. Finally, fold in the currants and candied citrus peel. Spoon the batter into the prepared dish. Cover the mold with its lid or with buttered aluminum foil or parchment paper tied into place with kitchen string.
Place the pudding mold or souffle dish in a deep baking pan on a pulled-out rack in the oven. Add enough boiling water to come halfway up the sides of the mold. Carefully slide in the rack and bake the pudding, checking for doneness after 1 hour. The pudding is done when it is puffy and the sides have begun to pull away from the dish (a skewer inserted near the center of the pudding should have only a few moist crumbs clinging to it when done).
Serve warm, garnished with candied citrus peel and whipped cream or vanilla sauce if desired.
Makes 8 servings. Per serving: 450 cal., 6 g pro., 72 g carbo., 16 g fat, 330 mg sodium, 60 mg chol., 2 g fiber.
From the “Baking At Home With The Culinary Institute of America” cookbook ($40)
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