Quick & Easy

Spiced ginger puddings with vanilla custard

You can freeze a pudding and some custard together in single-serve containers. They reheat well from frozen, although the custard will need a stir to make it smooth again.
12 Item


Spiced ginger puddings
Vanilla custard


1.Preheat oven to 180°C and lightly grease a muffin tray. Using electric beaters, cream butter and sugar for 4-5 minutes until pale and fluffy, then add eggs, one at a time, beating well between each addition.
2.Sift together flour, ginger and cinnamon. Stir baking soda into hot milk. Fold flour mixture into creamed mixture, alternating with the hot milk.
3.Spoon into greased trays until two-thirds full. Top with a few slices of crystallised ginger and bake for 12-15 minutes or until golden and spongy.
4.To make the custard, heat 400ml of the milk with the sugar and vanilla pod with its seeds, stirring until sugar dissolves.
5.Mix remaining milk with cornflour and yolk, stirring into hot milk. Simmer for 2 minutes, stirring, until smooth. Serve puddings warm with custard.

These are a real winter treat and reheat well from frozen when you get a craving for something sweet and satisfying. If you’re not a ginger fan, replace the ground ginger with mixed spice and top each pudding with slices of peeled apple or tinned fruit such as apricots or peaches.


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