Select Recipes
Maple Gingerbread Pudding in a Pool of Pumpkin Soup
This soup is delicious hot or cold, making it a very versatile dish. The Gingerbread pudding on top makes a unique holiday treat.
Recipe courtesy of Rabbit Hill Inn
Ingredients
- Gingerbread part one: 2 1/4 cups cake flour, 2/3 cup sugar, 1/4 cup+ 1 Tbls. shortening, 2 eggs, 1/2 cup molasses, 1/2 tsp. baking soda, 1/4 tsp. cinnamon, 1/4 tsp. cloves, 1/4 tsp. ginger
- Gingerbread part two: 1 cup milk, 1 cup heavy cream, 1/2 cup sugar, 1/4 tsp. cinnamon, 2 eggs, 2 egg yolks
- Pumpkin Soup: 1/2 cup heavy cream, 1 cup milk, 1/2 cup pumpkin, 1/4 tsp. cinnamon, 1/8 tsp. cloves, 3/4 cup sugar, 1 egg yolk
Preparation
FOR PART 1 INGREDIENTS
Mix sugar and shortening together. Add eggs and molasses and continue to mix.
Sift all of the dry ingredients and add to the wet.
Bake at 325°F in a 13 x 9-inch pan. Cool completely. Cut in 1/2 inch cubes and set aside in an 8x8 inch pan.
FOR PART 2 INGREDIENTS
Mix the ingredients from Part 2 together. Pour over the cubed gingerbread and let soak for 5 minutes.
Bake at 325° Fahrenheit until the center is no longer wet. Cut into squares of desired size. (May also be baked in individual ramekins).
FOR PUMPKIN SOUP INGREDIENTS
In a saucepan, combine all the ingredients except the egg yolk and bring to a boil.
Turn the fire down to low heat and temper in the egg yolk cooking for 1 minute while stirring.
Soup may be used either hot or cold. Put a few tablespoons of soup in a bowl and place a cut of gingerbread pudding atop it.
Mix sugar and shortening together. Add eggs and molasses and continue to mix.
Sift all of the dry ingredients and add to the wet.
Bake at 325°F in a 13 x 9-inch pan. Cool completely. Cut in 1/2 inch cubes and set aside in an 8x8 inch pan.
FOR PART 2 INGREDIENTS
Mix the ingredients from Part 2 together. Pour over the cubed gingerbread and let soak for 5 minutes.
Bake at 325° Fahrenheit until the center is no longer wet. Cut into squares of desired size. (May also be baked in individual ramekins).
FOR PUMPKIN SOUP INGREDIENTS
In a saucepan, combine all the ingredients except the egg yolk and bring to a boil.
Turn the fire down to low heat and temper in the egg yolk cooking for 1 minute while stirring.
Soup may be used either hot or cold. Put a few tablespoons of soup in a bowl and place a cut of gingerbread pudding atop it.
