Upside-Down Ginger Pudding with Vanilla Custard
juice of 2 oranges (warmed)
100g (1/2 cup) jumbo raisins
130g golden syrup
15g (1 piece) stem ginger in syrup
40g (3-4) macadamias (toasted and roughly chopped)
50g butter (cubed and at room temperature)
50g (1/4 cup) brown sugar
140g (1 cup) flour
1 tsp ground ginger
1/2 tsp baking powder
1/8 tsp salt
finely grated zest of 1/2 orange
65ml (1/4 cup) milk
· Preheat oven to 190°C.
· Place orange juice into bowl, add raisins and soak for 30 minutes. Drain and reserve juice for another use.
· Spray or grease, with baking spray of additional butter melted, 6 dariole moulds 6.5cm in diameter or 6 small soufflé dishes. Place 1 + 1/2 tablespoons golden syrup into base of each mould. Place 1/2 teaspoon stem ginger and 1 teaspoon macadamias on top of golden syrup.
· Place butter and sugar into a bowl and beat till light and fluffy. Add egg and combine.
· Sift flour, ginger, baking powder and salt onto creamed mixture. Add raisins, zest and milk. Fold into batter mixture.
· Divide pudding mixture among dariole moulds. The batter should come halfway up the sides of moulds.
· Place puddings into an oven dish with enough boiling water to come one-third of the way up the sides of the moulds.
· Cover oven dish with aluminium foil, place in oven and bake for 20-25 minutes. Test for doneness by inserting a metal skewer through foil into a pudding. If pudding is cooked the skewer will come out clean.
· Remove from oven and place moulds onto a cooling rack. Leave for five minutes and then gently shake puddings out of moulds. Serve warm with Vanilla Custard.
75ml (1/4 cup + 2 tsp) cream
75ml (1/4 cup + 2 tsp) milk
1/4 vanilla bean (split in half lengthwise)
2 egg yolks
40g (4 tbsp) castor sugar
· Place cream, milk and vanilla bean into a heavy-based, small saucepan and bring to the boil.
· Whisk egg yolks and castor sugar till pale and thick.
· Pour scalded milk and cream over egg mixture, whisking continuously.
· Return custard to saucepan and cook over a gentle heat till mixture coats the back of the spoon. Do not allow the mixture to boil as it will curdle.
· Strain custard through a fine sieve and serve, or chill till required and gently reheat.