warm gingerbread pudding

cooking spray for greasing

1 1/4 cup crushed gingersnaps, (divided)
1 cup ladyfinger crumbs
6 large eggs seperated
8 tbls (1 stick) unsalted butter, at room temperature
1/2 cup confectioner's sugar, sifted
1 tsp grated lemon zest
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/2 cup granulated sugar
1/4 cup dried currants
1/4 cup candied lemon or orange peel plus extra for garnish

makes 8 servings

preheat oven to 350 degrees. bring a pot of water to a boil.
generously coat a pudding mold or 2 qt. souffle dish with cooking sprayh and coat with 1/4 cup of the crushed gingersnaps. set the mold on a kitchen towel in a deep badking pan.

mix the remaining 1 cup crushed gingersnaps and the ladyfinger crumbs together. set aside.

separatge tghe egs. set aside.

in a stand mixer fitted with the paddle attachment, cream the butter, confectioner's sugar, lemon zest, and spices on medium speed until light in texture and fluffy, about 2 minutes. add the egg yolks in 2 or 3 additions, scraping down the bowl with a rubber spatula after each addition and mixing until very smooth, 2 minutes more. add half of the crumb mixture to the butter mixture and blend on low speed until evenly mixed.

in the clean bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on low speed until frothy. increase the speed the granulated sugar gradually. increase the speed to high and continue to whip until medium peaks from when the beater is lifted.

foldf the remaining crumb mixture into the egg whites. fold the egg white mixturte into the butter mixture. finally, fold in the currants and candied citrus peel. poon the batter into the prepared dish. cover the mold with its lid or with aluminum foil or parchment paper tied into place with kitchen string.

place the pudding mold or souffle dish in the paking pan on a pulled out rack in the oven. add enough boiling watger to come halfway up the sides of the mold. carefully slide in the rack, and bake until the pudding is puffy, the sides have bvegun to pull away from the dish and a skewer inserted near the center of the pudding has only a few moist crumbs clinging to it, about 1 hour and 45 minutes.

serve warm, garnished with candied citrus peel.

note - according the the recipe, the kitchen towel goes into the deep baking dish when placed in the oven with the wqter.

i have yet to try this. if anyone does try it i would like to know what you think of it. thanks