Name: Gingerbread pudding with spiced vanilla custard
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8
Ingredients: 125 gram butter, at room temperature; 1/2 cup firmly packed brown sugar; 3 eggs, at room temperature; 1/3 cup ginger marmalade; 1 1/3 cup self-raising flour; 2 teaspoon ground ginger; 3/4 teaspoon ground cinnamon; 3/4 teaspoon mixed spice; 500 millilitre premium thick vanilla custard; 2 3cm-wide strips orange zest

Ingredients

125 gram butter, at room temperature

1/2 cup firmly packed brown sugar

3 eggs, at room temperature

1/3 cup ginger marmalade

1 1/3 cup self-raising flour

2 teaspoon ground ginger

3/4 teaspoon ground cinnamon

3/4 teaspoon mixed spice

500 millilitre premium thick vanilla custard

2 3cm-wide strips orange zest

Method

1.Grease a 1.5-litre (6-cup) pudding basin and its lid. Using an electric mixer, beat butter and sugar in a bowl until light and creamy. Beat in eggs, one by one, beating lightly after each addition. Stir in marmalade.

2.Sift flour, ginger, 1/2 teaspoon of the cinnamon and 1/2 teaspoon of the mixed spice over butter mixture; stir to combine. Spoon into prepared basin; level surface. Lock pudding basin lid in place. Place in a saucepan. Carefully pour boiling water into pan to reach halfway up side of pudding; cover. Bring to the boil over moderately high heat. Boil for 2 hours, topping up with boiling water when necessary. Remove pan from heat. Transfer pudding basin to a heatproof board. Stand for 5 minutes. Remove lid.

3.Meanwhile, heat custard, zest, remaining cinnamon and remaining mixed spice in a saucepan over low heat; cook and stir until heated. Remove from heat. Discard zest.

4.Turn out pudding onto a serving plate. Serve sliced, with warm custard.

No lid for your pudding basin? Cover basin tightly with baking paper, then a doubled piece of foil. Secure in place with kitchen string. Grease lightly: To prevent puddings sticking when turning out, grease dishes lightly with cooking oil spray, melted butter or vegetable oil. Serve quickly: These puddings will absorb the syrups and the longer they stand in the dishes after baking, the drier they will become. Stand for no more than 5 minutes before serving.
Note

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Ingredients

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