Orange Ginger Pudding Recipe

Summary

Servings8Cuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Unflavored gelatin2 Ounce (2 Package)
 Cold water1⁄2 Cup (8 tbs) (125 Milliliter)
 Whipping cream1 Cup (16 tbs) (250 Milliliter)
 Granulated sugar1⁄2 Cup (8 tbs) (125 Milliliter)
 Buttermilk3 Cup (48 tbs) (750 Milliliter)
 Chopped candied ginger2 Tablespoon (25 Milliliter)
 Grated orange rind1 Teaspoon (5 Milliliter)
 Vanilla1 Teaspoon (5 Milliliter)
 Sliced peeled peaches1 Cup (16 tbs) (For Garnishing)
 Red raspberries1 Cup (16 tbs) (250 Milliliter, For Garnishing)

Nutrition Facts

Serving size

Calories 250 Calories from Fat 96

% Daily Value*

Total Fat 11 g16.5%

Saturated Fat 6.6 g33.2%

Trans Fat 0 g

Cholesterol 41.4 mg13.8%

Sodium 23 mg1%

Total Carbohydrates 26 g8.6%

Dietary Fiber 1.6 g6.3%

Sugars 19.2 g

Protein 10 g19.7%

Vitamin A 0.2% Vitamin C 9.7%

Calcium 2.7% Iron 1.2%

*Based on a 2000 Calorie diet

Directions

In top of double boiler, sprinkle gelatin over cold water; let stand for 1 minute to soften.
Heat over hot, not boiling, water until dissolved.
Add cream and sugar, stirring con stantly until sugar dissolves.
Remove from heat.
Stir in butteirmilk, ginger, orange rind and vanilla.
Place pan in large bowl of ice water; stir for 5 to 7 minutes or until mixture thickens to consistency of raw egg whites.
Pour into 6-cup (1.5 L) mould or 8 individual custard cups.
Refrigerate, covered, for several hours or overnight.
Unmould pudding onto platter.
Garnish with peaches and raspberries.
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