Ginger and lemon puddings with custard

 

     The flavours of lemon and ginger complement each other perfectly in these light little puddings.

Serves 8

• 3 lemons
• 75 gr drained stem ginger, plus 30 ml syrup from the jar
• 60 ml golden syrup
• 175 gr self-raising flour
• 10 ml ground ginger
• 115 gr butter, softened
• 115 gr sugar
• 2 eggs, beaten
• 45-60 ml milk

For the vanilla custard

• 150 ml milk
• 150 ml double cream
• 1 vanilla pod, split
• 3 egg yolks
• 5 ml cornflour
• 25 gr sugar

Preheat the oven to 325F (160C).

Grease 8 individual pudding basins.

Set 1 lemon aside for the sauce.

Grated the rind from the remaining lemons and reserve ; remove all the pith from one of the grated lemons and slice into 8 thin rounds.

Squeeze the juice from the second grated lemon.

Chop the stem ginger.

Mix 15 ml ginger syrup with 30 ml golden syrup and 5 ml lemon juice ; divide among the greased pudding basins and place a slice of lemon in the bottom of each basin.

Sift the flour and ground ginger into a bowl.

In a separate bowl, beat the butter and sugar together until pale and fluffy ; beat in the eggs, then fold in the flour mixture, add enough milk to give a soft consistency, then stir in the lemon rind.

Spoon into the pudding basins.

Cover each basin with foil and stand in a roasting tin ; add boiling water to come halfway up the basins.

Overwrap with foil, sealing well ; bake 30-45 minutes, until cooked through.

To make the lemon and ginger sauce, grated the rind and squeeze the juice from the remaining lemon ; place in a pan with the remaining ginger syrup and golden syrup, bring to the boil, and simmer for 2 minutes, keep warm.

To make the custard, mix the milk and the cream in a pan ; add vanilla pod and heat until almost boiling.

Remove from the heat and leave for 10 minutes.

Whisk together the egg yolks, cornflour and sugar, then strain into the milk and cream ; whisk until blended, then return to the clean pan and heat, stirring, until thick.

Turn out the puddings, spoon over the sauce and serve with the custard.

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