NZ Woman's Weekly

Spiced ginger puddings with custard recipe

  • Meal Type

  • Servings

  • Courses


These are a real winter treat and reheat well from frozen when you get a craving for something sweet and satisfying. If
you’re not a ginger fan, replace the ground ginger with mixed spice and top each pudding with slices of peeled apple or tinned fruit such as apricots or peaches.

  • 150g butter
  • ¾ cup sugar
  • 2 eggs
  • 1½ cups self-raising flour
  • 1 tsp ground ginger
  • ½ tsp cinnamon
  • ½ tsp baking soda
  • ½ cup hot milk
  • 8-10 pieces crystallised ginger, sliced


  • 500ml milk
  • ½ cup sugar
  • 1 vanilla pod, split
  • 1 tbsp cornflour
  • 1 egg yolk
  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.

Take a look at sweet risotto with poached tamarillo recipe here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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