Ginger Pudding With Custard

By ltrodrigu

You can find the golden syrup and stem ginger in syrup for this recipe at gourmet markets or on Amazon.com

Ingredients

• For the Pudding:
• 1 tablespoon butter, at room temperature
• 8 tablespoons Lyle’s Golden Syrup
• 5 ounces stem ginger in syrup, diced
• 1 cup whole milk
• 1 cup all-purpose flour
• 3/4 cup white breadcrumbs
• 2 teaspoons ground ginger
• 1 teaspoon baking powder
• 1/2 cup frozen butter, grated, or suet
• 1 teaspoon baking soda
• 1 egg, lightly beaten with a fork
• For the Custard:
• 2 cups whole milk
• 1 vanilla bean, split lengthwise
• 6 egg yolks
• 1 tablespoon granulated or light brown sugar
• 1/3 cup heavy cream

Details

Servings 6
Adapted from wsj.com

Preparation

Step 1

Place a folded dish towel in the bottom of a high-sided pot to prevent pudding dish from touching surface. Alternatively, use a small baking rack. Bring a kettle of water to a simmer.

Grease a 1-quart porcelain or metal pudding dish with butter. Place a round of parchment in base of dish. Drizzle two tablespoons golden syrup onto parchment.

In a medium saucepan over low heat, warm remaining golden syrup, stem ginger and its syrup and milk until just short of a simmer.

In a large mixing bowl, mix flour, breadcrumbs, ground ginger and baking powder until thoroughly combined. Stir in frozen grated butter.

Stir baking soda into warm milk mixture. Pour into dry ingredients, stirring constantly, then add egg.

Pour batter into pudding dish. Seal with a lid or a layer of parchment pleated down the middle and a layer of pleated aluminum foil crimped around edge of dish or tied tightly with kitchen string to seal well. Place covered pudding dish onto dish towel in pan. Pour simmering water into pot until halfway up side of pudding dish. Cover pan with another layer of foil, crimping at edges.

Steam pudding on stovetop at lowest simmer for 2 hours. Check water level occasionally and top off with simmering water as needed.

Meanwhile, Make Custard:
In a medium saucepan over low heat, warm milk and vanilla bean until just beginning to simmer. Remove from heat and let vanilla infuse milk at least 10 minutes. Discard vanilla.

In a mixing bowl, stir egg yolks with sugar until combined but not frothing. Slowly pour warm milk over yolks, stirring constantly until smooth. Return mixture to saucepan and place over low heat. Cook, stirring gently, until sauce thickens to consistency of cream. Remove from heat. Stir cream into custard.

Pour custard through a fine-mesh sieve into a bowl and cover with plastic wrap. With the tip of a knife, make 4 or 5 holes in plastic to let steam escape. Place bowl over a pan of warm water to keep warm. Take care not to let custard get too hot or it will break. Stir gently before serving.

Transfer pudding dish to a cooling rack. Pierce holes in foil to let steam escape. Let rest 15 minutes. Remove foil and parchment and gently turn pudding out onto a platter. Remove parchment round. Serve warm with a pitcher of warm custard.