Chocolate Ginger Pudding Recipes

CHOCOLATE GINGER PUDDINGS

Steps:

• Crumble the yeast into a bowl and dissolve in a little milk. Mix with 2 tablespoons flour, cover and let stand for about 30 minutes to allow the yeast to start working. Slit the vanilla bean open lengthways, scrape out the seeds and add to the flour. Put the rest of the flour in a heap on a work surface, make a small well in the center and put the mixed yeast into it. Add a pinch of salt, the eggs, butter and the rest of the milk and knead to a smooth dough. Add more or less milk to produce a dough that is not sticky. Put the dough into a bowl and put to rise in a warm place for at least 1 hour, until it has doubled in volume.
• Preheat the oven to 180ºC/350ºF (with fan).
• Butter 10-12 small molds. Knead the finely chopped chocolate and ginger into the dough. Shape into 10-12 balls and put into the molds. Put to rise for a further 30 minutes or so, then bake in the preheated oven for about 30 minutes.
• Turn out of the molds and let cool to lukewarm.
• Chop the chocolate and melt over a hot bain-marie with the coffee liqueur. Put the puddings on plates, pour a little chocolate sauce over and serve decorated with candied ginger.

COME 'ERE PUDDIN' PIE - CHOCOLATE-GINGER PUDDING PIE

Steps:

• Preheat the oven to 350 degrees F.
• Crust: Crush the cookies in a food processor with the melted butter until almost finely crushed, or in a plastic food storage bag, using a rolling pin). Pour the cookie crumbs into pie dish. Using your hands, smooth out the crumbs to form an even crust on bottom and sides of the pan. Bake for 10 minutes. Remove from oven and set aside to cool completely.
• Filling: In a medium heavy-bottomed saucepan, whisk together the milk, yolks and vanilla Stir in the sugar, cornstarch, chocolate and salt. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then immediately remove from heat. Mixture should be very thick! Quickly stir in the ginger, then pour the pudding into the crust. Cover the surface of pie with plastic wrap (to prevent a skin from forming) and chill for 3 hours, until set.
• Before serving, whip the cream and sugar together in a small bowl, until soft peaks form. Serve each slice of pie with a dollop of whipped cream, and a light dusting of leftover cookie crumbs, if you have any. Prepare to have poetry written about you.

CHOCOLATE-GINGER PUDDING

Steps:

• Mix 1 teaspoon ground ginger into 1 recipe cooledChocolate Pudding. Garnish with 1/4 cup chopped crystallized ginger.

CHOCOLATE GINGER PUDDING

Steps:

• Preheat oven to 350°F.
• Beat butter, sugar and ginger in a bowl until pale and creamy. Add the eggs one-at-a-time, beating until well combined. Fold in flour, cocoa powder and milk.
• Spoon the mixture into six 8 oz oven-safe pudding molds or ramekins, and smooth the tops. Bake in preheated oven for 35 min, or until a toothpick into the center comes out clean.
• * Set aside for 10 min to cool. Run a thin-bladed knife around the inner edge of each mold, then turn upside down onto serving plates.
• Sauce:.
• Combine chocolate, cream and sugar in a saucepan over medium heat. Cook, stirring slowly, for 5 min or until the mixture is smooth and slightly thickened.

GINGER PUDDING

Steps:

• Using a microplane or grater, grate the ginger and squeeze out the juice through cheesecloth or a fine sieve into a bowl. You need 2 tablespoonfuls of juice. You should see a fine layer of white starch. Put 1 tablespoon of juice into each of two bowls. Heat the milk and sugar to 60-65°C (140-150°F), stirring until the sugar has dissolved.
• Stir the ginger juice, then pour the milk from a height of about 10 cm (4 inches) into the ginger juice. Don't stir and don't move the bowls. Leave for 5-10 minutes to set. Serve warm or chilled.

GUINNESS CHOCOLATE PUDDINGS

Steps:

• Butter four 9 x 5cm ramekins and set aside. Tip the butter, chocolate and a generous pinch of salt into a heatproof bowl. Set over a small pan of just-simmering water and stir until melted, then remove from the heat and leave to cool a little.
• Put the sugar and eggs in a large mixing bowl and beat with an electric whisk until pale, almost doubled in volume and thick enough to leave a trail when the beaters are lifted up. Gently fold in the melted chocolate and the Guinness. Spoon the mixture into the ramekins, then chill in the fridge for 1 hr. Heat oven to 200C/180C fan/gas 6 and put a baking tray on the top shelf to heat up.
• Place the ramekins on the hot baking tray and bake for 18 mins. Remove from the oven and leave to stand for a minute, then serve with a dollop of cream, if you like.

STEAMED CHOCOLATE-GINGERBREAD PUDDING

Steps:

• Set a steamer insert into a large pot. Set an 8-cup steam pudding mold on steamer insert. Fill pot with enough water to reach halfway up sides of mold. Remove mold, and bring water to a boil.
• Butter mold. Whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, and cloves.
• Beat butter, sugar, and orange zest with a mixer on medium speed until pale and fluffy, about 4 minutes. With machine running, add eggs, 1 at a time, beating until combined. Reduce speed to low; mix in flour mixture in 3 additions, alternating with molasses, beginning and ending with flour. Mix in chocolate.
• Evenly spread marmalade in bottom of prepared pudding mold. Pour in batter. Cover mold with lid or a clean kitchen towel secured with kitchen twine. Place mold onto insert set in boiling water. Reduce heat, and simmer. Cover, and steam until a cake tester inserted into center comes out clean, 2 to 2 1/2 hours, checking occasionally to make sure water level is maintained (add hot water as needed).
• Remove mold from steamer, and let cool on a wire rack for 15 minutes. Invert onto a serving plate. Serve warm or at room temperature, with vanilla-bean creme anglaise.

ORANGE GINGER PUDDING

Steps:

• Process beans and milk together in a blender until smooth; pour into a small saucepan.
• Stir sugar, egg, orange zest, ginger, and cornstarch into the bean mixture until smooth; place over medium heat and cook, stirring constantly, until thickened, about 30 minutes.
• Stir butter and vanilla extract into the thickened mixture until the butter is melted; pour into 4 dessert cups and refrigerate until chilled, at least 15 minutes.