Recipes

Apple-Ginger Pudding

A Korey Kealey Recipe

DATE: Thursday, March 5th, 2009

Ingredients

• 1/4 cup (50 mL) canola oil
• 1/2 cup (125 mL) packed dark brown sugar
• 2 tbsp (25 mL) molasses
• 1 Ontario Egg
• 1-1/2 cups (375 mL) grated peeled Ontario Apples (about 2 medium)
• 1 cup (250 mL) all-purpose flour
• 1 tsp (5 mL) ground ginger
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) cinnamon 
• 1/4 tsp (1 mL) salt
• 2 tbsp (25 mL) minced candied ginger (2 slices)
• Lemon Sauce (recipe below)

Lemon Sauce Recipe

• 1/2 cup (125 mL) granulated sugar
• 2 tbsp (25 mL) cornstarch
• 1-1/4 cups (300 mL) milk
• 1 tbsp (15 mL) butter
• 1 lemon, finely grated rind and juice
• 1/4 tsp (1 mL) vanilla 
  

1. In 4-cup (1 L) glass measure, whisk sugar with cornstarch.
2. Whisk in milk until smooth. Microwave, uncovered, at High for 3 to 5 minutes or until boiling and thickened, whisking at least once during cooking.
3. Stir in butter until melted.  Stir in lemon juice, rind and vanilla.
4. Makes about 1-1/2 cups (375 mL).

Preparation

1. Grease six 3/4 cup (175 mL) ramekins or custard cups; set aside.
2. In bowl, combine oil, brown sugar, molasses and egg until well blended. Stir in apple.
3. In large bowl, stir together flour, ground ginger, baking soda, cinnamon and salt.
4. Stir in candied ginger.
5. Stir in liquid mixture until combined.
6. Spoon evenly into prepared ramekins.
7. Arrange in circle in microwave oven.
8. Microwave, uncovered, at High for 3 to 5 minutes or until cake tester inserted in centre comes out clean.
9. Let stand for 10 minutes.
10. To serve, turn out onto individual plates and serve with warm Lemon Sauce.