These indulgent puddings are the ultimate in comfort, serve with lashings of custard for the perfect weekend treat. If you are short on time or want to simplify things, you can use shop-bought golden syrup rather than making your own and skip straight to making the pudding batter.
Makes:
4
Difficulty:
Needs skill
Baking Time:
45 mins
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- Ingredients
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Method
Step 1
Preheat the oven to 180°C/160°C fan/350°F/Gas 4.
Step 2
Grease 4 x 200ml pudding basins with butter and line the bottom with small circles of baking paper, then grease the baking paper circles.
Step 3
For the syrup, tip 50g of the caster sugar into a small pan and add 3 tbsp water. Place over a low heat and stir until the sugar dissolves. Increase the heat and cook to a golden caramel.
Step 4
Remove from the heat and very carefully pour in the boiling water (stand back as the caramel will spit a bit). Return to a low heat, add the lemon wedge and remaining 150g caster sugar, then stir until the mixture comes to the boil. Reduce the heat and simmer for 15 minutes to a golden colour and syrup consistency. Remove from the heat and leave to cool.
Step 5
Once the syrup has cooled, discard the lemon wedge and spoon 1 tbsp of syrup into each pudding mould. Reserve the remaining syrup in the pan.
Step 6
For the puddings, in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and caster sugar together for 3–5 minutes until pale and fluffy.
Step 7
Gradually add the eggs, beating between each addition. Sieve the flour and ground ginger into a bowl then add the lemon zest. Using a small balloon whisk, whisk together until the lemon zest is coated in the flour. Add the flour mixture to the cake batter and mix until smooth.
Step 8
Divide the sponge batter between the moulds. Cut six circles of paper and six circles of foil, 3cm larger than the top of the pudding moulds, then cover the pudding moulds with the paper and foil and secure with string.
Step 9
Place the moulds in a roasting tin, then pour enough boiling water into the tin to come 2cm up the sides of the moulds. Bake for 35–45 minutes, until a skewer inserted in the centre comes out clean.
Step 10
For the custard, heat the milk, cream and vanilla paste in a pan over a medium heat to just below boiling point. In a large bowl, whisk the egg yolks, cornflour and caster sugar together until pale and fluffy. Pour over the warmed milk, whisking continuously.
Step 11
Pour the mixture into a heavy-based pan and cook over a very low heat for 3–4 minutes stirring continuously until smooth and thick enough to coat the back of a spoon. Remove from the heat and set aside.
Step 12
Return the syrup to the heat and bring to a simmer, stirring continuously and simmer to a pouring syrup consistency, adding more water if necessary.
Step 13
When the puddings are baked, carefully remove from the oven and leave to cool for 2 minutes. Remove the string, foil and baking paper, then turn out onto serving plates. Serve with a jug of custard.
