Quick & Easy

Burnt caramel and ginger steamed pudding with calvados custard

Ginger and caramel go together beautifully in this ultimate winter dessert, especially when teamed with decadent calvados custard.
1H 30M


Calvados custard


1.Place half the sugar in a small saucepan over medium-high heat; cook about 3 minutes, swirling pan often, until sugar is deep golden. Remove from heat; carefully pour in the water all at once ­ mixture will boil. Return to heat; cook for further 3 minutes or until toffee has mostly dissolved. Stand 5 minutes.
2.Grease a 1.5-litre (6-cup) pudding steamer and lid; line base of steamer with baking paper.
3.Sprinkle two-thirds of the crystallised ginger onto the base of steamer; drizzle with honey.
4.Beat butter, remaining sugar and spices in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours and remaining crystallised ginger, then milk and cooled toffee, in 2 batches.
5.Pour pudding mixture into steamer. Cover steamer with the lid or pleated baking paper and foil secured with string. Place steamer in a large saucepan with enough boiling water to come halfway up the side of the steamer; cover pan with a tight-fitting lid. Boil pudding about 1½ hours, replenishing the water as necessary to maintain its level. Remove steamer from pan; stand 10 minutes before turning onto serving plate.
6.Meanwhile, make calvados custard. Split vanilla bean; scrape out seeds. Place milk, cream and vanilla seeds in a medium saucepan; cook, stirring, over medium heat until mixture comes to a gentle simmer. Remove from heat. Whisk egg yolks, sugar and cornflour in a medium heatproof bowl until combined. Strain hot milk mixture over egg yolk mixture, whisking constantly. Return mixture to cleaned pan; cook, stirring, over low heat about 2 minutes until custard thickens and coats the back of a wooden spoon. Stir in calvados.
7.Serve pudding with custard.

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