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
- 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.
- Sift together flour, ginger and cinnamon. Stir baking soda into hot milk. Fold flour mixture into creamed mixture, alternating with the hot milk.
- 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.
- To make the custard, heat 400ml of the milk with the sugar and vanilla pod with its seeds, stirring until sugar dissolves.
- Mix remaining milk with cornflour and yolk, stirring into hot milk. Simmer for 2 minutes, stirring, until smooth. Serve puddings warm with custard.