Ingredients
For the sponge pudding
- 115g unsalted butter, cut in cubes, plus more for greasing the bowl
- 115g self-raising flour, plus more for sprinkling
- 115g caster sugar
- 50g crystallised ginger
- 1 tsp baking powder
- 2 eggs For the custard
- 1 vanilla pod, seeds scraped out
- 150ml milk
- 100ml double cream
- 2 egg yolks
- 25g caster sugar
Method
To make the sponge pudding, grease a microwave-safe pudding bowl with butter then sprinkle with self-raising flour.
Mix the flour, sugar, crystallised ginger and baking powder in a food processor.
Add butter and blend in the food processor.
Add eggs while mixing to form a sticky dough.
Add the mixture to the pudding bowl and cover with cling film.
Transfer to a microwave and cook on full power for five minutes.
Remove from the microwave, remove the film and turn out onto a serving plate.
To make the custard, place a small saucepan over a high heat.
Add the vanilla seeds and the empty pod, milk and cream and bring to a simmer.
Remove from the heat and allow to stand, letting the flavours infuse.
Meanwhile, beat the egg yolks with the sugar in a large bowl.
Remove the vanilla pod from the infused cream and gradually pour the vanilla cream into the egg mix whisking well continuously.
Return the custard to the saucepan.
Stir over a gentle heat until the custard thickens and coats the back of the spoon.
Drizzle the custard over the sponge.