AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Aug 17^th, 2008 at 7:26pm

skiproosel Offline
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Dessert tonight,

In the Pot

Cooking in some Classy Iron

Boy that went quick

Saved a bit for myself

Very enjoyable made even better with some chopped Glace Ginger sprinkled over.

Regards Skip

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Reply #1 - Aug 17^th, 2008 at 7:38pm

TBF Offline
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That's a fine looking dessert in a mighty fine lookin' CO

Aart

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Reply #2 - Aug 17^th, 2008 at 8:06pm

LogFire Offline
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Skip
Looks good. Nice smooth custard.
LogFire

I have gone off to find myself. If I get back before I return,keep me here.

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Reply #3 - Aug 17^th, 2008 at 8:11pm

Mackerel Whisperer Offline
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Looks good alright.

I love my 12" Furphy, Great piece of iron Skip.

Cheers

Jono

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Reply #4 - Aug 17^th, 2008 at 8:12pm

skiproosel Offline
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Yeah thanks for the tips mate

Skip Smiley

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Reply #5 - Aug 17^th, 2008 at 8:14pm

Crazy Dog Offline
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Wots the recipe Skip..???? Huh

I luv ginger like that but the custurd I am not fond of so will use probably icecream or fresh whipped cream on mine..

Grrr!!! Wink

I love small, furry, defenseless little animals - especially in gravy!!!

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Reply #6 - Aug 17^th, 2008 at 8:17pm

skiproosel Offline
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OK then stand by troops, but will take a little while to type.

Skip

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Reply #7 - Aug 17^th, 2008 at 8:32pm

skiproosel Offline
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Stir the following over heat until Butter melts

*180 gr Butter
*1/2 cup brown sugar
*1/2 cup golden syrup
*1/4 cup honey
*1/4 cup water
Bring to the boil, remove from heat and allow to cool(room temp or so) I never waited that long.

*2 Eggs lightly beaten stirred into butter mixture.

*1 1/2 cups plain flour
*1 1/2 cups SR flour
*2 Tbsp ground ginger
*1Tsp Bi-Carb Soda
*2Tbsp finely chopped glace ginger ( I left this out as the Cheese & Kisses doesn't like it. I sprinkled in on top)

Combine these dry ingredients and sift into the Butter mixture. Mix well and pour/spoon into a greased pudding steamer. A piece of Baking Paper turned up (see happy snap) will stop water getting into pudding and is well worth doing.
Place Pudding steamer in a Co or pot with boiling water to come up around 1/2 way up the side of steamer.
Throw on the CO lid and boil gently for 2 hours. Don't let the water evaporate away.

Turn out on a plate and serve with Custard, Cream or Ice-cream.
Very nice Pudding

Regards Skip

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Reply #8 - Aug 17^th, 2008 at 9:10pm

Crazy Dog Offline
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Found this to compliment Skip's recipe...

Steamed Ginger Pudding With Orange Sauce

Serving size: Serves 4

Cooking time: More than 1 hour

You will need four dariole moulds for this recipe which are used to make small pastries and puddings and are small, high-sided and cylindrical.
INGREDIENTS

To line moulds:
soft butter
caster sugar
treacle

Pudding Mixture:
80g butter
80g caster sugar
2 eggs
150g self raising flour, sifted
½ 350g jar 'Buderim ginger' in syrup, (remove solid fruit, reserve syrup, and dice very fine 5mm)
1 teaspoon ground ginger
100ml milk

For the orange sauce:
85ml orange juice
3 oranges zested and juiced
70g caster sugar
30mls water
juice of a lemon
15ml 'Grand Marnier'

To serve:
King Island or pure cream
METHOD

Preheat oven to 180°C. Grease four (200ml) dariole moulds with butter. Dust with caster sugar and shake away any excess. Drizzle a little treacle on the bottom of each mould.

Beat together butter and sugar until light and creamy. Add eggs one at a time.

Fold through flour and milk alternatively. Fold in diced ginger, reserved ginger syrup and ginger powder.

Pour mixture into prepared moulds. Place moulds in a baking dish and pour in enough hot water to come halfway up the sides of the dishes. Cover with foil and bake for 40 minutes or until firm. Allow to stand for about 10 minutes before turning out. Serve with the orange sauce.

For the orange sauce:
Combine ingredients bring to boil. Simmer for 10 minutes or until syrupy. Pass through fine sieve.

Re-boil and thicken if desired.

Grrr!!! Wink

I love small, furry, defenseless little animals - especially in gravy!!!

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Reply #9 - Aug 17^th, 2008 at 9:36pm

Carolyn™ Offline
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I just love ginger in any shape or form, great recipes guys. I would be happy to have any or all of the suggestions on the side mmmmmmm.

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