- Serves: 8
- Cook Time: 1 hour 45 minutes
- Prep Time: 25 minutes
- Effort: easy
For the ginger sponge pudding
- 150 g unsalted butter, room temperature, plus extra for greasing
- 150 g golden caster sugar
- 3 eggs
- 150 g self-raising flour
- 1/2 tsp baking powder
- 40 g fresh white breadcrumbs
- 3 tbsp milk
- 2 balls preserved stem ginger, chopped
- 2 tbsp stem ginger syrup
- pinch ground ginger
- 1 lemon, zest and juice
For the syrup
- 25 ml ginger liqueur, or good ginger wine
- 1 lemon, juice only
- 4 tbsp golden syrup
- 4 tbsp stem ginger syrup
For the custard
- 570 ml double cream
- 1 vanilla pod, seeds scraped
- 6 egg yolks
- 50 g caster sugar
- 1 tsp cornflour
1. For the ginger sponge pudding: In a food mixer, cream the butter and sugar together until pale and fluffy.
2. Add the eggs in one at a time, beating well between each one, and then sift over the flour and baking powder.
3. Add in the breadcrumbs, milk, stem ginger, syrup, ground ginger, zest and lemon juice. Add a pinch of salt. Beat well until very creamy adding more milk to loosen the mixture if you have to.
4. For the custard: heat cream very gently with vanilla pod and seeds. In a separate bowl, whisk together the egg yolks and sugar.
5. Once the egg and sugar are combined whisk in the cornflour. Gently add the slightly cooled (to prevent scrambling) cream mixture to the egg mixture, whisking quickly.
6. Put the mixture back into the pan and on the heat. Whisk for five minutes until thick and creamy.
7. For the syrup: add the syrup ingredients into a small pan, bring to the boil then turn off heat.
8. Grease the pudding bowl very well with butter and pour the syrup mixture into the base.
9. Pour over the batter and cover with a square of pleated, buttered tin foil (the pleat in the middle of the foil will help the foil to expand once the pudding starts to rise). Secure with string or an elastic band.
10. Place in a deep pan, half filled with boiling water and cook on the stove for about 1½ hours. Once cooked, cool slightly and then turn out.
11. Add extra syrup over the finished pudding and serve with the custard.
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