Dots Quick Shake Ginger Pudding Recipes

EASY PUDDING MILKSHAKES

Steps:

• Pour milk into blender. Add dry pudding mix and ice cream; blend on high speed 15 sec. or until well blended.
• Serve immediately. (Or, refrigerate until ready to serve, stirring just before serving. Mixture thickens as it stands. Thin with additional milk, if desired.)

BAKED GINGER PUDDING

Steps:

• In a saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan. In a small bowl, combine cornmeal and remaining cold milk; gradually add to heated milk. Cook over medium-low heat for 10 minutes, stirring occasionally. Remove from the heat. Stir in the molasses, butter, sugar, salt, ginger, cinnamon and nutmeg. Cool for 10 minutes. Whisk in the eggs. , Pour into a greased 11x7-in. baking dish. Bake at 325° for 1 hour or until center is almost set. Let stand for 30 minutes. Serve warm with whipped topping or ice cream if desired.

BAKED GINGER PUDDING

Steps:

• Boil together the syrup ingredients for five minutes and pour into a greased dish. Keep warm while you prepare the mixture.
• Mixture:.
• Cream butter and sugar and add egg. Dissolve bicarb in milk and pour over dates and jam. Add to butter mixture and stir well. Sift the dry ingredients together and add to butter mixture. Stir well. Put the mixture in the warm syrup using a spoon and bake for 30 minutes at 180°C Serve with custard.

DOT'S QUICK SHAKE GINGER PUDDING

Steps:

• Beat well together (or shake well in quick shake)the first 6 ingredients.
• Then, add the ground ginger and baking soda, and beat/shake well again.
• Pour into greased casserole/pie dish.
• Bake at 180 C/ 350 F for 30 to 45 minutes.

CHOCOLATE-GINGER PUDDING

Steps:

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

STICKY DATE & GINGER PUDDING

Steps:

• Heat oven to 180C/fan 160C/gas 4. Lightly grease a deep 2-litre (about 28 x 20cm) oval baking dish. Tip the dates into a pan, pour over the milk and bring up to scalding point. Remove from the heat, add the vanilla essence and bicarbonate of soda, then leave to one side. Sift the flour and ginger into a bowl, then add the sugar, butter and eggs. Beat with an electric whisk for about 5 mins. Fold in the date mixture and stem ginger, then pour into the baking dish.
• For the sauce, sprinkle the sugar over the pudding batter, then drizzle with the syrup. Pour 250ml boiling water over (do not stir), then bake for 40-45 mins until the pudding is firm to the touch. Serve spoonfuls of the pudding with a generous helping of syrupy sauce from the bottom of the dish. Great with vanilla ice cream or pouring cream.