Steamed gingerbread pudding with bourbon hard sauce from Tartine: A Classic Revisited: 55 All-New Recipes, 60 Updated Favorites (page 265) by Elisabeth Prueitt and Chad Robertson

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Notes about this recipe

  • nadiam1000 on September 20, 2017

    Made the Bourbon Butter to serve with the Pumpkin Tea Cake and word of warning, it provides a huge hit of bourbon. I ended up doubling the butter and sugar to compensate for all the bourbon in the first batch - I used a Smoked Maple Bourbon and while it is delicious, it is very strong.

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