Ginger Pudding

Before You Begin

• •If you don't have sour milk, make your own by adding 1 tablespoon lemon juice or white vinegar to 1 cup whole milk and letting it sit for 10 minutes until curdled
• •Melt the butter and let it cool slightly before mixing to prevent scrambling the eggs
• •Measure ginger and cloves precisely—the original recipe likely called for 1 tablespoon ground ginger and 1/2 teaspoon ground cloves based on 1860s conventions
• •Grease your baking dish generously with butter and dust with flour to prevent sticking, as this is a very moist pudding
• •A 'quick oven' in 1866 terminology typically meant 375-400°F