Steamed Ginger Pudding

Pudding ingredients

• 200gr all purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 150gr sugar
• 200gr unsalted butter, room temperature
• 2 large eggs
• 1/2 cup orange marmalade
• 1/4 cup mild-flavored (light) molasses
• 1 teaspoon grated orange peel

For pudding:
Coat inside and center tube of 6- to 8-cup pudding mold  generously with butter. Sift flour and next 6 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs, 1 at a time, then marmalade, molasses and orange peel. Add flour mixture and beat just until blended. Transfer batter to prepared mold. Cover mold tightly with foil.

Place steamer rack in large pot. Place pudding mold on rack. Fill pot with enough water to come halfway up sides of mold. Bring water to boil. Reduce heat to medium. Cover pot and steam pudding until tester inserted near center comes out clean, adding more boiling water as needed to maintain level, about 1 hour 15 minutes. Using oven mitts as aid, remove mold from pot. Uncover and let stand 10 minutes. Cut around top center and sides of pudding to loosen. Turn pudding out onto rack and cool 20 minutes. (Can be made 1 day ahead. Cool completely. Return to mold; cover and chill. Resteam 45 minutes to heat through, then turn out of mold.)

Transfer pudding to platter. Cut pudding into wedges; serve with Vanilla ice cream or cream.

Majorcan Vegetable pie

This recipe is very flexible and more than a recipe, it is a cooking method. Customize this dish to use up any vegetables in the refrigerator. (cauliflower, mushrooms, cabbage, potatoes, onion etc)

Ingredients for 4

• stale bread, 200 grams, sliced thinly.
• shredded cabbage, 300 grams
• garlic cloves, 2 
• tomato, 1 
• chopped parsley
• salt
• swiss chard or spinach, 200 grams
• green pepper, 2
• onion, 1 
• olive oil, 3 tablespoons
• paprika
• black pepper

1) Wash and chop all the vegetables. Shred the cabbage and spinach.

2) Heat the oil in a heavy pan, preferably an earthenware one. Stir fry the onion peppers for a few minutes until pale. Add the tomato and the rest of the vegetables. Season well with the salt, pepper, and paprika.

3) Add 200 ml vegetable stock, cover the pan and gently braise the vegetables for around 20 minutes until they are cooked through.

Turn the heat off, remove the vegetables and place in a bowl, leaving the juices at the bottom of the pan.

4) Place the slices of bread on the bottom of the pan, let them soak the stock, place the vegetable on top of the bread. Let the dish rest for 10 minutes or so. 

You can keep it warm in a moderate oven for 20-30 minutes.

Serving suggestion:

Serve in the same pan, as a starter

If intended as a main course, add fried eggs, pork or lamb chops, fried fish fillets.