Steamed Ginger Pudding

• 2 cups all-purpose flour
• 1 cup whole wheat flour*
• 2 tablespoons ground ginger
• 1 1/4 teaspoons baking soda
• 2 (2.7-ounce) jars crystallized ginger, finely chopped**
• 1 cup butter or margarine
• 3/4 cup firmly packed brown sugar
• 1/2 cup sugar
• 5 large eggs
• 1 tablespoon brandy
• 1 tablespoon grated orange rind
• 1/4 cup fresh orange juice
• Garnishes: unsweetened whipped cream, lemon slices, orange rind strips, fresh mint sprigs

1. Combine first 4 ingredients; add crystallized ginger, tossing to coat. Set aside.
2. Process butter and sugars in a food processor 1 minute.
3. Add eggs, 1 at a time, through food chute with processor running; process just until mixture is blended. Scrape down sides of bowl, if necessary; add brandy, grated orange rind, and orange juice. Gradually add dry ingredients through food chute, pulsing 3 to 4 times or just until blended.
4. Pour batter into a greased 8-cup fluted pudding mold, and cover tightly with greased aluminum foil. Place mold on a small wire rack in an 8-quart Dutch oven; add enough hot water to Dutch oven to come two-thirds up sides of mold. Bring water to a boil; cover, reduce heat, and simmer 1 1/2 hours, adding additional hot water as needed. Serve with Lemon Sauce. Garnish, if desired.
5. * 1 cup all-purpose flour may be substituted.
6. ** 1 (7-ounce) jar crystallized ginger and 1/2 cup golden raisins, finely chopped, may be substituted.

flour, whole wheat flour, ground ginger, baking soda, ginger, butter, brown sugar, sugar, eggs, brandy, orange rind, orange juice, orange rind strips

Taken from www.myrecipes.com/recipe/steamed-ginger-pudding (may not work)