Ginger Pudding Recipe by Ruth Paget
Serves 4
Ingredients:
-4 cups milk
-2 beaten eggs
-1/2 cup white sugar
-1/4 cup brown sugar
-2 tablespoons cornstarch
-1 tablespoon dry ginger
Steps:
1-Mix milk with beaten eggs.
2-Mix sugars with cornstarch and ginger.
3-Heat milk with eggs over medium heat. Stir in ginger mixture.
4-When milk thickens, continue to stir for 15 minutes.
5-Pour pudding into custard cups. Allow custard to cool. Refrigerate for at least two hours.
Serve chilled.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
