Ginger marmalade steamed pudding with cardamom custard

Custard

¾ cup	Milk
1 tsp	Ground cardamom (Main)
¾ cup	Cream
1 tsp	Vanilla extract
4	Eggs, yolks only
½ cup	Caster sugar

Pudding

50 g	Butter
¼ cup	Caster sugar
1	Egg
2 tsp	Fresh ginger, grated (Main)
1	Orange, finely zested
1 cup	Plain flour
½ tsp	Salt
½ tsp	Baking soda
¼ cup	Milk, heated
4 Tbsp	Marmalade (Main)

Directions

1. To make the custard; bring the milk, cream, cardamom and vanilla to a simmering point in a heavy based saucepan.
2. In a bowl, whisk together the egg yolks and sugar until pale then add the warm milk mixture. Continue to whisk, then return to a clean saucepan and cook over a moderate heat for at least 10 minutes or until the mixture begins to thicken. Transfer to a bowl and let cool.
3. Preheat the oven to 170C.
4. To make the pudding, cream the butter and sugar until pale. Add the egg, ginger and orange zest, then beat well.
5. Sift the flour and salt then fold into the pudding mixture.
6. Dissolve the baking soda in the hot milk then add. Spoon the mixture into individual pudding dishes, spoon the marmalade over the top and bake in a bain-marie for approximately 20 minutes.
7. Serve the puddings hot with the custard.