You are here

Nick Nairn Ginger Sponge Pudding with Custard & Brazil Nut Brittle

foodlover's picture
  Caster sugar 100 Gram
  Brazil nuts 25 Gram, roughly chopped
  Vanilla pod 1 , seeds scraped out
  Milk 150 Milliliter
  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.

Recipe Summary

Difficulty Level: 
South American
Lacto Ovo Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

Rate It

Your rating: None
Average: 4.4 (13 votes)
Nick Nairn Ginger Sponge Pudding With Custard & Brazil Nut Brittle Recipe