Rehearsal Dinner Gingerbread Pudding

So the rehearsal dinner was at Daphne Lodge, but I wanted to put a Vancouver twist on it. My Mum brought a whole whack of smoked salmon for everyone to have while they waited around, but I wanted to do something myself. A couple of years ago the chef from the Hamilton Street Grill shared his recipe for his signature dessert, Gingerbread Pudding. I've made it a couple of times, but it makes such a massive amount it never gets finished and the scaled down version just isn't the same. But for the rehearsal dinner we had probably 100 people and I had access to a commercial kitchen. So Daphne's Mom did some shopping for me before our arrival and her father left me alone in the kitchen for a couple of hours the day of the dinner. It was great fun working in the restaurant kitchen on my own with the massive oven. Loved it. I doubled to recipe for the dinner, but I didn't make the ginger and pumpkin ice creams. And, though this I will admit now was a little crazy, I left the caramel sauce until just before it was served to make. So I had to go into the kitchen, right in the middle of their busy service, and make the sauce. Standing next to the woman running the grill, I used the only two burners in the kitchen to make the sauce. It was great fun and a very cool way to finish the dish.

Comments

[Neil Wyles]

If you have mastered the recipe, perhaps you can come down to the restaurant and make 100 batches for the next month and for Dine Out. I have a commercial kitchen and lots of space. It looks good in the picture so I will not need to train you.

Cheers

Neil

[pcw]

Sorry I can't give you a hand. Ottawa is a little far to drop in and bake some dessert now that I've moved. I know Dine Out can be a crazy time. Love those big commercial ovens though.

[steve]

I love that gingerbread pudding! Also, the best New York steak I've had was at the Hamilton St. Grill.