Ginger Pudding

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • cup butter.
  • ½ cup sugar.
  • 1 egg.
  • cups flour.
  • teaspoons baking powder.
  • ¼ teaspoon salt.
  • 2 teaspoons ginger.
  • 1 cup milk.


    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.