Ginger, pudding & cream
nourishing, soul-warming ginger-forward recipes
As promised in last week’s newsletter, today we’re launching into two weeks of ALL THINGS GINGER!!!!!!!!!!
Shoutout to the one and only LK (you know who you are) for inspiring this theme amidst a long overdue video call catch up.
As you’re reading today about this glorious plant, and some exciting ways to use it (yay food!), have a ponder to yourself ~ which of my loved ones have I not spoken to in ages??? And who do I feel like talking to this week?? Perhaps jot down three names, and make it your goal to organise a time to connect with them in the next couple of weeks. Or even better, a spontaneous phone call, without any planning or prior approval, to someone important to you that you haven’t spoken to in yonks, is often the best form of connection! I *almost* guarantee it will make your week and the week of the friend/whānau you call (I say almost, as calling your ex out-of-the-blue to tell them how much you’ve been thinking about them might not lead where you want it to - but hey, don’t let me stop you!).
Now back to ginger.
Has anyone reading this ever attempted to grow their own ginger??!! I have not, and I certainly rue not taking advantage of the subtropical climate of Whangārei when I lived there to trial some ginger growing. But alas. If you’ve ever had a successful ginger harvest, I’d love to hear your tips and tricks to inform and aid my future ginger aspirations. Or write some thoughts in the comments section, for those of us in this newsletter community who perhaps live in a climate where they can give ginger growing a decent go today.
For those ambitious enough to grow ginger in Aotearoa, there are some great online resources about that share some top notch tips for ginger success. From these I’ve collated a few ideas to get you motivated:
Ginger tends to grow best in warmer tropical or subtropical climates. Fortunately it is naturally an understory plant, meaning that it grows well in a warm shady position with a little natural filtered light. As such, it actually grows remarkably well indoors in temperate climates - just ensure it gets a bit of occasional sunlight (it doesn’t need full sunlight) and remains relatively warm.
An easy way to plant ginger is in a pot, as it makes it easier to harvest and prevents it from becoming too invasive (which it can do if it’s left to its own devices in the garden). Plant the ginger in a large pot, ideally wider than it is tall, with a flat bottom and filled with potting mix.
You can grow ginger from a rhizome, which is what you buy from the supermarket. It should have some stubby horn-like nodules on it - these are the ‘eyes’ of the ginger, and where the shoots will sprout from. The more eyes, the more shoots that will sprout from your ginger. Plant about 2-3cm below the soil, with at least one of the ‘eyes’ facing upwards. Water lightly initially (about once/week) to avoid rotting, then once sprouting, water regularly to keep things relatively moist.
Around 4-8 months from planting, your ginger should be ready to harvest - the best time to plant is in early spring after the last frost (does not matter so much if planting indoors). Harvest is then from around autumn, or into early winter when the stems die back, brown and fall off. Dig up the rhizomes and use or replant at your leisure.
In contemplating what kitchen concoctions to share with you this week, on the subject of ginger, I couldn’t help but be drawn back to the childhood ditty that still rings clear in my brain from years ago: “ginger pudding & cream. ginger pudding & cream. cold beef & hot mustard. cold beef & hot mustard. soooooooooup. soooooooooup.”
Apologies if this sounds insane, as I have now tried to google search this ‘ginger pudding’ song but am rather saddened that I can’t find any reference to its lyrics on the internet, or any audio suggesting this song is a real thing beyond my family. This song was a favourite that would often be chanted at the dinner table, the highlight always being the drawn out “sooooooooup” at the end which was such a joy to say. Is anyone else familiar with this song?
Anyhow, with thoughts of ‘ginger pudding and cream’ having circled around my consciousness for many years now, I thought this week was a ripe opportunity to create that dream ginger pudding (with cream), to share with you all today. For paid subscribers, this week you’re being treated to a truly legendary plant-based self-saucing pudding recipe, my Triple ginger, pear & lemon pudding ~ which sees lemon & ginger caramelised pears, a fluffy ginger sponge and lemon & ginger butterscotch sauce combine for autumn dessert heaven.
And for free subscribers, before we get into ginger pudding ecstasy, I’ve got you covered with a 30-minute, flavour-packed, ginger-heavy noodle broth that will send your taste buds soaring and is the perfect mid-week meal to satisfy and ward off any of the winter blues that may be trying to capture your heart. Remembering as always: Eat Well → Feel Good :)
Enjoy,
Alby xx
Ginger, turmeric & miso noodle broth with crispy tofu and greens
In recent weeks I’ve found myself unequivocally cooking food that feels like a warm embrace, and this noodle broth is the MOST bear-huggable bowl of umami goodness. It starts with a flavourful blitzed broth base, made from punchy ginger, turmeric, miso, lemongrass and chilli, that then settles down to simmer with stock/water and soy, allowing all those incredible flavours to mingle. Fresh greens, noodles and crispy shallow-fried turmeric tofu make it the filling feel-good main we all crave on these busy chilly nights.
Hands-on Time: 30 minutes
Total Time: 30 minutes
serves 3-4 as a main
Cost Estimate: $22 (about $6 per serve)
Ingredients
50g fresh ginger, chopped
6 cloves garlic
2 shallots, roughly chopped
finely grated zest and juice of 1 lemon
1 red chilli, chopped
1 stalk lemongrass, tough outer layer removed, end trimmed and chopped
2 tbsp Shiro (white) miso paste
2 tsp ground turmeric
1 tsp ground coriander
400ml can coconut milk
375ml vegetable stock
3 tbsp light soy sauce
2 heads Shanghai pak choi, ends trimmed, stalks sliced, leaves left whole
200g broccolini, sprouting broccoli stems or green beans
To serve
400g plant-based dried noodles (e.g. Wuhan-style, udon, soba or ramen)
3 tbsp canola oil
300g firm tofu, drained and cut into 2cm chunks
50g cornflour
1 tsp ground turmeric
¼ tsp sea salt
¼ tsp cracked black pepper
fresh coriander leaves
Method
To prepare the broth, place the ginger, garlic, shallots, lemon zest, lemon juice, chilli, lemongrass, miso, ground turmeric, coriander and coconut milk in a blender (or in a tall container with a stick blender). Blitz until smooth, and transfer to a large saucepan. Add the vegetable stock, soy sauce and 375ml water, stirring through. Place over high heat, bring to the boil, then reduce the heat to medium and simmer for 12 minutes.
As the broth simmers, prepare the noodles and tofu. Cook the noodles in boiling water, as per packet instructions. Drain and distribute evenly between serving bowls (deep wide bowls are ideal). Heat the oil in a large frying pan over medium-high heat. In a shallow bowl, whisk together the cornflour, turmeric, salt and pepper. Pat the tofu cubes dry with a paper towel. Coat each piece of tofu in the cornflour and shallow-fry in the hot oil for a few minutes on each side, until crispy and golden. Remove the tofu from the pan and place on a paper towel-lined plate to drain any excess oil.
To serve, add the pak choi leaves/stalks and broccolini to the soup. Simmer for a further 3 minutes until tender. Taste and adjust seasoning as desired. Use tongs to distribute the cooked greens among the serving bowls and pour the broth evenly between the bowls, to submerge the noodles. Top with the crispy tofu and a generous handful of fresh coriander.
Alby’s Advice:
I love the versatility of this broth - while I’ve opted for pak choi and sprouting broccoli stems, you can use whatever quick-cooking greens you have on hand. Green beans, regular broccoli, silverbeet, peas and cavolo nero would all work wonderfully.
Feel free to make the blitzed broth base your own as well. If you’re looking to save costs, the lemongrass can easily be left out, use half an onion instead of the shallots, or ground chilli instead of fresh/frozen.
Triple ginger, pear & lemon pudding
If I were to reincarnate and come back as a pudding, this is the pudding I would want to be; and I would have absolutely no apprehension about being devoured. This is autumnal dessert living at its finest, and this is where I remind you that homemade dessert is a lifestyle, and if you’re not living it you ought to be. I’ve named this ‘triple’ pudding as it has three components, each with layered ginger & lemon flavours, plus the triple threat of THREE TYPES OF GINGER throughout. This one is for the ginger lovers. Pears are sliced and simmered with golden syrup, lemon & fresh ginger, nestled underneath a ginger & lemon self-saucing pudding with ground, fresh and crystallised ginger. It’s rich and satisfying plant-based dessert eating as it can and should be.
Hands-on Time: 25 minutes
Total Time: 1 hour 15 minutes
serves 6-8
Cost Estimate: $15 (about $2-3 per serve)
Ingredients
Pears
3 Beurre Bosc pears, quartered, cored and sliced thinly
2 tbsp golden syrup
finely grated zest and juice of 1 lemon
1 tbsp finely grated fresh ginger
Pudding batter
250ml oat milk
125ml canola oil
100g golden syrup
100g soft brown sugar
1 tbsp finely grated fresh ginger
finely grated zest of 2 lemons
300g plain flour
1 tbsp ground ginger
1 tsp ground cinnamon
1 ½ tsp baking powder
1 tsp baking soda
¼ tsp sea salt
100g crystallised ginger, roughly chopped (optional)
Lemon ginger sauce
100g soft brown sugar
100ml coconut cream
juice of 2 lemons
2 tbsp golden syrup
2 tsp ground ginger
To serve
400ml can coconut cream, refrigerated overnight to solidify
Method
Preheat the oven to 160°C fan-forced (or 180°C conventional). Lightly oil a deep 20-25cm high-sided ovenproof baking dish or Dutch oven.
First prepare the pears. Place the sliced pears, golden syrup, lemon zest, juice and fresh ginger in a frying pan over medium heat. Cook for 7 minutes, until the pears are starting to soften. Remove from the heat and transfer the pears and any liquid into the base of the baking dish, to form an even layer.
For the pudding batter, in a large bowl, whisk together the milk, oil, golden syrup, brown sugar, ginger and lemon zest until smooth, and the golden syrup has dissolved. In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking powder, baking soda and salt. Fold the dry ingredients into the wet mixture until smooth and just combined. Add the chopped crystallised ginger, folding through evenly, then spoon the batter into the baking dish to evenly cover the pears, smoothing the surface with the back of a spoon.
To make the sauce, place all ingredients in a bowl and pour over 200ml boiling water. Whisk to combine. Carefully pour the hot sauce over the back of a large spoon onto the pudding batter (pouring onto the spoon first avoids splashing or creating holes in your batter).
Bake for about 45-50 minutes, until the pudding is golden brown, firm and springs back when lightly touched. There should still be a slight jiggle from the sauce underneath. Remove from the oven and leave to cool for 5 minutes.
To serve, open the chilled can of coconut cream, scoop the solidified cream into a bowl and discard any water that has separated. Whisk until smooth. Serve your pudding warm in bowls, topped with a large spoonful of coconut cream.
Alby’s Advice:
I’ve opted for oat milk and coconut cream to keep this recipe plant-based, but you can use any kind of milk in the pudding batter, and serve with cream or yoghurt as an alternative to the whipped coconut cream.
Keep an eye on the pudding towards the end of baking, and ensure the middle of the pudding sponge is baked through completely before removing from the oven.
Best of the season this fortnight (NZ):
Mandarins, lemons & limes
Late quince, apples & pears
Early persimmons
Leeks
Carrots
Brassicas (broccoli, caulis, cabbages, early Brussels sprouts)
Hardy greens - cavolo nero, silver beet, kale
Late feijoas
Early kiwifruit
Celery
Brain Food:
Important Reading: the NZ Public Health Advisory Committee’s report on ways to rebalance our country’s food system
The latest update on the Ka Ora Ka Ako school lunches programme
El niño affecting global ginger production
A systematic review of the health benefits of ginger
the kind of ginger crunch I like to see
Could apples or some other fruit be substituted for pears if pears are not my favourite fruit?