Posted on December 14 2011

Tartine Baking Project: Recipe #24 Steamed Gingerbread Pudding with a bourbon hard sauce

On Monday I shared the latest recipe for the Holiday Bake-Along.  This is it.  Perhaps the long title suggests a greater effort in the baking process.  Or, maybe you’re reluctant to bake this recipe because you don’t even know what a steamed pudding even is.  I thought I should share my own whirl at it, in an effort to convince you it’s easy, fun, and so completely worth making.  Full steam ahead! (ha!)

This recipe is chock full of sneaky kitchen tips!  First of all, using the side of a spoon to peel ginger is easy, and you don’t lose too much of the ginger like you would with a peeler!

Once the ginger was chopped, the recipe calls for a blender to make the ginger ASAP (as SMOOTH as possible).  I have no blender.  The food processor resulted in chunky ginger.  I then resorted to my ol’ magic bullet.  This little dude was completely useful when I was making all of Jack’s baby food.  So much fun to use!  Best infomercial item ever!  After cleaning off the dust, I used it and was excited about my smooth ginger mixture. 

Sneaky recipe tip #2: Measure the oil before the molasses, and the molasses pours out incredibly smoothly, with a minuscule amount of molasses left behind.

I used a ladle to fill up the mini loaf pans, seeing how the batter is quite thin and runny.  These loaf pans were the tiniest bit larger than the dimensions of the mini loaf pans size that was suggested, so I used six of them and it worked out perfectly.

Unlike the most common concept of pudding in the United States (sugar+milk+corn starch, resulting in a smooth Bill Cosby endorsed dessert), this pudding is of the United Kingdom understanding of the word.  This steamed gingerbread pudding is something like what those carolers are singing about when they sing, “We won’t go until we get some, We won’t go until we get some, we won’t go until we get some, so bring some out here.”  Sort of pushy, when you read the lyrics, but this steamed pudding is that good.  I would go around demanding it on people’s door steps if I knew they had it in their houses.  They do wish them a Merry Christmas at the end of the song, so they’re not entirely rude.

This isn’t exactly the most beautiful picture of the hard sauce drizzled onto the pudding, but believe me.  It’s SO GOOD!  And this is coming from a lady who doesn’t like whiskey or bourbon!  Turns out when you mix bourbon with butter, sugar and a bit of salt, I am a huge fan of bourbon!  Pairing the hard sauce with the spicey gingerbread flavors of the pudding, this entire dessert is so like Christmas baked in a mini loaf pan.  You’re actually tasting Christmas!  *Note: The hard sauce is not for the little ones.  You’ll have little drunken elves running around, and nobody wants that!

Please bake along with me with this recipe at some time this holiday season!!!  It’s dangerous how incredibly delicious it is!!! 

Get the Steamed Gingerbread Pudding PDF now!

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  6. Anna says:

    Thanks for posting! I had this steamed ginger pudding at Tartine in SF last December–I live on the east coast, and with no hope of having it from them again soon, decided to try making it. In fact, I made it twice, as I wasn’t sure I had it right the first time. Came out the same both times–incredibly dark with a spicy and very intense flavor. So intense that not everyone who tried it loved it (though I did). More than that, the puddings barely rose at all in the pans–they were an inch to an inch and a half tall when done. I was really careful (especially the second time) to follow the recipe exactly. Yours look great–any idea what I did wrong? The pudding was very dense and moist (almost glossy) when sliced–almost no crumb to it all. Does that sound right? Yours looks nice and springy. Maybe I need smaller pans? Thanks!!

    • Emily says:

      Hmmm…I’m thinking it was the pan size – that could affect baking time for sure. I used small ceramic bread dishes, so using a ramekin or something on the smaller scale may yield better results for you. Since it is a pudding, it does have a moist crumb, as compared to the “normal” cake-like crumb you may expect. It should rise though, so perhaps the baking time/dish was a bit skewed. Good luck! Try them again! :)

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