Steamed ginger pudding

Preparation info
  • Yield:


    puddings, each of which are cut in half vertically, after chilling, to make 12 portions for 12 desserts
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient Baker’s percentages—milk at 100%


  • Preheat the oven to 325°F.
  • Place a Silform mold with six timbale or thimble-shaped cavities, each measuring 2¾ inches in diameter at the top, 1¾ inches in diameter at the bottom, by 2 inches deep, into a rectangular baking pan measuring approximat