NZ Woman's Weekly

Spiced ginger puddings with custard recipe

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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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