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Orange Ginger Pudding Recipe
|Unflavored gelatin||2 Ounce (2 Package)|
|Cold water||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Whipping cream||1 Cup (16 tbs) (250 Milliliter)|
|Granulated sugar||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Buttermilk||3 Cup (48 tbs) (750 Milliliter)|
|Chopped candied ginger||2 Tablespoon (25 Milliliter)|
|Grated orange rind||1 Teaspoon (5 Milliliter)|
|Vanilla||1 Teaspoon (5 Milliliter)|
|Sliced peeled peaches||1 Cup (16 tbs) (For Garnishing)|
|Red raspberries||1 Cup (16 tbs) (250 Milliliter, For Garnishing)|
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
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.