Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Flour
1 tb Ground ginger
1 pn Baking powder
1/2 c (4 ounces) butter
1/2 c Sugar
2 lg Eggs
Scant 1/3 cup milk
3 tb Preserved ginger, chopped
-fine

Info: from the December 10, 1991, The TAB, Framingham Edition posted
by Perry Lowell, COOKING Echo, Dec. '91

Serves 8-10.

crystallized ginger branches for decoration

Serve together the dry ingredients. Cream the butter and sugar
together until light and fluffy. Add the eggs one at a time, beating
well after each addition. Fold in the dry ingredients followed by
themilk, and mix until quite smooth. Gently fold in thepreserved
ginger and spoon into a 1 1/2 quart round baking dish. Cover with
greased paper and then tightly with a foil collar. Tie securely
around the foil rim with string. Place the whole in a large pan of
water and steam for 1-3/4 hours. When cooked, turn out onto a serving
platter and decorate with the ginger branches. Serve with whipped
cream or Creme Anglaise.

Source: "Compliments to the Chef", by Chef David Knott, The
Australian Club, Sydney

Nutrition information per serving (1/10 recipe): 191 calories (49%
from fat); 11 grams fat; 68 mg. cholesterol; 3 grams protein; 22
grams carbohydrates; 119 mg. sodium.

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