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Gingerbread Pudding Recipe
An unusual pudding – especially if you have some gingerbread at hand.
Our recipe (q.v.) is far superior to a shop-bought version.
The dessert also has the advantage that it's easy to serve, and indeed can be prepared ahead and carefully reheated being careful not to overdo it, or the custard will become 'tough'.
For 4 helpings:
8 oz/240gr Gingerbread, cut into 12 big chunks
2 Kumquats, halved and sliced
1 fresh Fig, chopped (these have most flavour in September and October)
4 medium Egg Yolks
3 oz/90gr Caster Sugar
Divide the gingerbread chunks between the ramekins.
Share the kumquat and fig pieces between the ramekins.
Whisk the egg yolks and caster sugar in a bowl.
Heat the milk, until it's hot but not boiling then pour it over the egg mixture while continuously whisking.
Carefully share this mixture between the ramekins. Pre-heat the oven to 200C/400F/Gas 6.
Sprinkle each ramekin with a little muscovado sugar and place the ramekins in a deep roasting tray.
Pour in hot water to come half-way up the sides of the ramekins.
Bake in the oven for 20-25 minutes or until the custard has set.