Makes 6 individual puddings
You will need 6 x 1 cup (250ml) capacity moulds. Puddings can be made up to 2 days in advance then reheated in water bath before serving. Brandy custard will keep refrigerated up to 3 days.
½ cup (125g) caster sugar
2 cups (300g) self-raising flour
2 teaspoons ground ginger
½ cup (125ml) milk
1/3 cup (115ml) golden syrup
6 x 15cm x 15cm baking paper squares
6 x 15cm x 15cm foil squares
cooking twine or 6 large elastic band
4 gg yolks
1/2 cup (110g) caster sugar
1 1/4 cups (310ml) milk
2 tablespoons brandy
1. Using electric beaters, place sugar and butter in a bowl and beat for 3 minutes or until light and fluffy. Add eggs, one at a time, beating between each addition until combined.
2. Sift flour and ginger together and stir through egg mixture alternately with milk.
3. Divide golden syrup evenly between 6 greased 1 cup (250ml) capacity moulds then divide ginger pudding mixture evenly between each.
4. Top each mould with a greased square of baking paper then a foil square. Secure with cooking twine or an elastic band. Place a teatowel in the bottom of a large saucepan and place puddings on top.
5. Fill pan with boiling water until ½ way up the side of each mould, cover and simmer for 30-35 minutes, maintaining water level throughout cooking time, or until a skewer inserted in the centre of puddings comes away clean. Remove puddings from water bath and keep warm until serving.
6. Meanwhile, to make brandy custard, place egg yolks and sugar in a bowl and whisk until combined. Place milk in a saucepan and bring to the boil.
7. Slowly pour onto egg mixture, whisking to combine. Return mixture to saucepan and whisk over medium heat for 8 minutes or until thickened. Strain through a fine sieve and serve hot or cold.
8. To serve puddings, discard baking paper and foil and run a small knife around each pudding to unmould. Serve with Brandy custard.
© Angela Nahas 2018, www.angelanahas.com.au. All rights reserved.