Recipe

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.

  • 1 hr 30 mins cooking
  • Serves 8
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Ingredients

Burnt caramel and ginger steamed pudding with calvados custard
  • 1 cup (220g) caster (superfine) sugar
  • 1/2 cup (125ml) water
  • 1/2 cup (110g) crystallised ginger, sliced thinly
  • 1/4 cup (90g) honey
  • 125 gram (4 ounces) butter, softened
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon ground ginger
  • 2 eggs
  • 3/4 cup (110g) plain (all-purpose) flour
  • 3/4 cup (110g) self-raising flour
  • 1/2 cup (125ml) milk
Calvados custard
  • 1 vanilla bean
  • 1 1/2 cup (375ml) milk
  • 1 cup (250ml) pouring cream
  • 4 egg yolks
  • 1/4 cup (55g) caster (superfine) sugar
  • 3 tablespoon cornflour (cornstarch)
  • 2 tablespoon calvados (apple brandy) or brandy

Method

Burnt caramel and ginger steamed pudding with 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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