Nick Nairn Ginger Sponge Pudding with Custard & Brazil Nut Brittle
|Caster sugar||100 Gram|
|Brazil nuts||25 Gram, roughly chopped|
|Vanilla pod||1 , seeds scraped out|
|Double cream||100 Milliliter|
|Free range egg yolks||2|
|Caster sugar||25 Gram|
|Unsalted butter||100 Gram, cut into cubes (Plus Extra For Greasing)|
|Self-raising flour||100 Gram (Plus Extra For Dusting)|
|Crystallized ginger||50 Gram|
|Baking powder||1 Teaspoon|
|Free range eggs||2|
1. For the Brazil nut brittle, sprinkle the caster sugar into a heavy frying pan and set over a medium-high heat. Add the nuts and shake the pan occasionally as the sugar begins to caramelise. When golden amber in colour, quickly pour onto a sturdy baking sheet and leave until completely cold.
2. For the custard, place the vanilla seeds and the empty pod, milk and cream into a pan and bring to a simmer. Remove from the heat and allow to stand, letting the flavours infuse for 10 mins. Meanwhile, beat the egg yolks with the sugar in a bowl. Remove the vanilla pod from the infused cream, then gradually pour the cream into the egg, continuously whisking well. Return the custard to the saucepan, then stir over a gentle heat until the custard thickens and coats the back of a wooden spoon.
3. For the sponge pudding, grease a 700ml microwaveable pudding bowl with butter, then dust with self-raising flour. Mix the flour, sugar, crystallised ginger and baking powder in a food processor. Add the butter and blend, then add the eggs and mix on pulse setting to form a sticky batter.
4. Spoon into the pudding bowl, cover with cling film and microwave on High for 4 mins. Take out of the microwave, remove the cling film and leave to stand.
5. To serve, shatter the brittle j caramel with a rolling pin. Slice the sponge and spoon the custard over. Serve the nut brittle pieces onjtop.