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Ingredients
55g/2oz butter
55g/2oz caster sugar
1 piece of stem ginger, from jar, chopped
1 egg
55g/2oz self-raising flour
2 tbsp milk
For the custard
1 egg yolk
55g/2oz caster sugar
1 vanilla pod, split
splash of double cream
150ml/5¼fl oz milk
100ml/5¼fl oz double cream
Method
1. To make the sponge, blend the butter and sugar together in a food processor.
Add the ginger, egg, flour and milk and pulse until combined.
2. Spoon the mixture into a greased bowl and then cover with cling film.
Microwave on high for four minutes until golden brown and springy to the touch.
3. For the custard, whisk the egg yolk, sugar and splash of cream in a bowl
until pale and frothy.
4. Heat the milk, cream and vanilla pod in a pan but do not allow to boil.
5. Gradually pour the hot milk mixture onto the egg mixture, whisking
continuously. Return to the pan and heat gently, whisking until thickened.
6. Turn the sponge pudding out onto a serving plate and pour the custard over to
serve. |
