Upside-Down Ginger Pudding with Vanilla Custard

  • Upside-Down Ginger Pudding with Vanilla Custard

Upside-Down Ginger Pudding with Vanilla Custard


(serves 6)
Photo:  Andrew Gorrie "The Dominion Post"

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

1 egg

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

Vanilla Custard


· 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.

Vanilla Custard

(makes 225ml)


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.