Ginger marmalade steamed pudding with cardamom custard

Ginger marmalade steamed pudding with cardamom custard. Photo / Babiche Martens

Serves 4

Custard
3/4 cup milk
3/4 cup cream
1 tsp ground cardamom
1 tsp vanilla extract
4 egg yolks
1/2 cup caster sugar

Pudding
50g butter
1/4 cup caster sugar
1 egg
2 tsp fresh ginger, grated
Finely grated zest of one orange
1 cup plain flour
1/2 tsp salt
1/2 tsp baking soda
1/4 cup hot milk
4 Tbs marmalade

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 To make the pudding; cream the butter and sugar until pale. Add the egg, ginger and orange zest then beat well.

4 Sift the flour and salt then fold into the pudding mixture. Preheat the oven to 170C.

5 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.

6 Serve the puddings hot with the custard.