Recipe

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.

  • 5 mins preparation
  • 20 mins cooking
  • Makes 12 Item
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Ingredients

Spiced ginger puddings
  • 150 gram butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 cup self-raising flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 cup hot milk
  • 10 piece crystallised ginger, sliced
Vanilla custard
  • 500 millilitre milk
  • 1/2 cup sugar
  • 1 vanilla pod, split
  • 1 tablespoon cornflour
  • 1 egg yolk

Method

Spiced ginger puddings with 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.

Notes

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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