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  • Quick
  • Makes 12 Items
  • 5 mins prep
  • 20 mins cook

Spiced ginger puddings with vanilla custard

You can freeze a pudding and some custard together in single-serve containers. They reheat well from frozen, although the custard will need a stir toundefinedmake it smooth again.


Spiced ginger puddings

  • 150 g butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 cups self-raising flour
  • 1 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 cup hot milk
  • 10 pieces crystallised ginger, sliced

Vanilla custard

  • 500 ml milk
  • 1/2 cup sugar
  • 1 vanilla pod, split
  • 1 tbsp cornflour
  • 1 egg yolk


Spiced ginger puddings with vanilla custard

  1. Preheat oven to 180°C and lightly grease a muffin tray. Using electric beaters, cream butter and sugar for 4-5 minutes until pale and fluffy, then add eggs, one at a time, beating well between each addition.
  2. Sift together flour, ginger and cinnamon. Stir baking soda into hot milk. Fold flour mixture into creamed mixture, alternating with the hot milk.
  3. Spoon into greased trays until two-thirds full. Top with a few slices of crystallised ginger and bake for 12-15 minutes or until golden and spongy.
  4. To make the custard, heat 400ml of the milk with the sugar and vanilla pod with its seeds, stirring until sugar dissolves.
  5. Mix remaining milk with cornflour and yolk, stirring into hot milk. Simmer for 2 minutes, stirring, until smooth. Serve puddings warm with custard.

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