2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Ginger powder puffs with strawberry-ginger jam

You'll need

  • 110 gm
  • (¾ cup) self-raising flour
  • 30 gm
  • (¼ cup) cornflour
  • 1½ tsp
  • ground ginger
  • 2
  • eggs, at room temperature
  • 110 gm
  • (½ cup) raw caster sugar
  • 20 gm
  • butter, melted and cooled
  • For dusting:
  • pure icing sugar
  •  
  • Strawberry-ginger jam
  • 350 gm
  • strawberries (about 1½ punnets), hulled and coarsely chopped
  • 285 gm
  • raw caster sugar
  • Juice of
  • 1 orange and 1 lemon
  • 2 tsp
  • finely grated ginger
  •  
  • Ginger custard
  • 300 ml
  • pouring cream
  • 100 ml
  • milk
  • 2 tsp
  • finely grated ginger
  • ½
  • vanilla bean, seeds scraped
  • 3
  • egg yolks
  • 90 gm
  • raw caster sugar

Method

  • 01
  • For strawberry-ginger jam, combine strawberries, sugar, juices and ginger in a saucepan and stir over medium-high heat until sugar dissolves, then bring to the boil and stir frequently until reduced to jam consistency (8-10 minutes), refrigerate until chilled. Makes about 500ml.
  • 02
  • For ginger custard, combine cream, milk, ginger, vanilla bean and vanilla seeds in a saucepan and bring just to the simmer over medium heat, cool to room temperature, then bring back to the simmer. Whisk yolks and sugar in a heatproof bowl until thick and pale (4-5 minutes), then add cream mixture, whisking to combine. Return to pan over medium heat and stir continuously until mixture coats the back of a wooden spoon thickly (4-5 minutes), strain through a sieve and refrigerate until completely chilled. Makes about 500ml.
  • 03
  • Preheat oven to 180C. Triple-sieve flours and ginger into a bowl and set aside. Whisk eggs and sugar in an electric mixer until mixture is tripled in volume and holds a trail (4-6 minutes). Sift in flour mixture, in batches, folding in with a large metal spoon between additions to combine, then fold in butter. Spoon into two 12-hole buttered and floured gem-scone tins (see note), bake until light golden (6-8 minutes), cool in tins for 5 minutes, then remove and cool on a wire rack. Dust with icing sugar and serve warm or at room temperature with strawberry-ginger jam and ginger custard.
Note Gem-scone tins are available from specialist cookware suppliers. If unavailable, place heaped teaspoons of cake mixture onto baking trays lined with baking paper, allowing plenty of room for spreading.

This recipe is from the November 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
  • 20 min preparation
  • 30 min cooking (plus cooling)
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people
  • 20 min preparation
  • 30 min cooking (plus cooling)

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.