Romantic Getaway in Vermont, New England - Rabbit Hill Inn Recipes

Recipe of the Month

Maple Gingerbread Pudding
in a Pool of Pumpkin Soup

Ingredients for Gingerbread:
Part 1: 2 Ľ cups cake flour 2/3 cup sugar 2 eggs ˝ tsp baking soda Ľ tsp cloves Ľ cup+ 1 Tbls shortening ˝ cup molasses Ľ tsp cinnamon Ľ tsp ginger	Part 2: 1 cup milk ˝ cup sugar 2 eggs 1 cup heavy cream Ľ tsp cinnamon 2 egg yolks

Method for ingredients in Part 1:

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 13x9 inch pan. Cool completely.
Cut in ˝ inch cubes and set aside in an 8x8 inch pan.

Method for ingredients in Part 2:

Mix the ingredients from Part 2 together.
Pour over the cubed gingerbread and let soak for 5 minutes.
Bake at 325°F until the center is no longer wet.
Cut into squares of desired size. (May also be baked in individual ramekins).

Ingredients for the Pumpkin Soup:
˝ cup heavy cream ˝ cup pumpkin 1/8 tsp cloves 1 egg yolk	1 cup milk Ľ tsp cinnamon ľ cup sugar

Method

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.