Ginger Pudding with Custard
Are you ready to embark on a culinary adventure that will tantalize your taste buds and warm your soul? Look no further than ginger pudding with custard! In this article, we'll delve into the fascinating world of this delectable dessert, exploring its history, applications, and how to make the best ginger pudding with custard.
Ingredients
- 150 g 1 cup self-raising flour
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 100 g ½ cup unsalted butter, softened
- 100 g ½ cup brown sugar
- 2 large eggs
- 80 ml ⅓ cup milk
- 3 tablespoons golden syrup
- 1 tablespoon finely grated ginger
For the Custard:
- 300 ml 1¼ cups milk
- 250 ml 1 cup pouring cream
- 4 egg yolks
- ⅓ cup 70g caster sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F). Grease and flour eight 150ml (⅔ cup) pudding moulds.
- In a mixing bowl, sift together the self-raising flour, ground ginger, ground cinnamon, and ground nutmeg.
- In another bowl, beat the softened butter and brown sugar until creamy.
- Add the eggs to the butter mixture one at a time, beating well after each addition.
- Gradually add the sifted dry ingredients to the butter mixture, alternating with the milk, and mix until well combined.
- Stir in the golden syrup and finely grated ginger until evenly distributed.
- Divide the pudding batter evenly among the prepared moulds, filling each about two-thirds full.
- Place the moulds on a baking tray and bake in the preheated oven for 25-30 minutes, or until the puddings are firm and golden brown on top.
- While the puddings are baking, make the custard. In a saucepan, heat the milk and pouring cream over medium heat until it just starts to simmer. Remove from heat.
- In a heatproof bowl, whisk together the egg yolks, caster sugar, and vanilla extract until pale and creamy.
- Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to combine.
- Return the custard mixture to the saucepan and place it over low heat. Cook, stirring constantly, for 6-8 minutes, or until the custard thickens enough to coat the back of a spoon.
- Remove the custard from the heat and strain it through a fine sieve to remove any lumps.
- Once the puddings are done baking, let them cool in the moulds for a few minutes before turning them out onto serving plates.
- Serve the warm ginger puddings with the freshly made custard poured over the top. Enjoy!