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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 Bed & Breakfast
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Ingredients
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
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.