Recipe Sticky caramel pudding with ginger custard : Easy, Special and Delicious
Recipe Sticky caramel pudding with ginger custard : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.
On this page of the website you will read the recipe Sticky caramel pudding with ginger custard. This Recipe Sticky caramel pudding with ginger custard : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Sticky caramel pudding with ginger custard was necessary 45m, cook 40m and serving 12. Attention: allergies Contains gluten, peanuts, tree nuts, milk and sesame.. Without having to wait long, let's just check the Recipe Sticky caramel pudding with ginger custard
The ultimate winter dessert, this super sticky caramel pudding is best served with a lightly spiced ginger custard.
Thank you for reading this Recipe Sticky caramel pudding with ginger custard : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Sticky caramel pudding with ginger custard with your social media like IG, FB and WhatsApp.
On this page of the website you will read the recipe Sticky caramel pudding with ginger custard. This Recipe Sticky caramel pudding with ginger custard : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Sticky caramel pudding with ginger custard was necessary 45m, cook 40m and serving 12. Attention: allergies Contains gluten, peanuts, tree nuts, milk and sesame.. Without having to wait long, let's just check the Recipe Sticky caramel pudding with ginger custard
The ultimate winter dessert, this super sticky caramel pudding is best served with a lightly spiced ginger custard.
16 Ingredients
235g (11/2 cups) dried whole pitted dates
1 tsp bicarbonate of soda
200g (1 cup, firmly packed) brown sugar
180g butter, at room temperature, plus extra, melted, to grease
3 eggs, at room temperature
225g (11/2 cups) self-raising flour, plus extra, to dust
1/2 tsp mixed spice
1/4 tsp ground cloves
155g (3/4 cup) caster sugar
80ml (1/3 cup) thickened cream
100g walnut kernels
Ginger custard
8 egg yolks, at room temperature
100g (1 ⁄2 cup) caster sugar
500ml (2 cups) milk
500ml (2 cups) thickened cream
2-3 tbsp finely grated fresh ginger
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6 Method Steps
Place the dates in a small saucepan with 375ml (11 ⁄2 cups) water. Bring to the boil. Remove from heat then stir in the bicarb. Set aside for 15 minutes to cool.
Preheat oven to 180ºC/160ºC fan forced. Brush a 22cm (top measurement, 8 cup) bundt pan with extra melted butter. Lightly dust with a little extra flour to coat.
Use electric beaters to beat brown sugar and 100g butter in a bowl until pale and creamy. Beat in eggs, 1 at a time, until just combined. Sift in the flour, mixed spice and cloves. Add date mixture and fold through until just combined. Pour into the prepared pan and smooth the surface. Bake for 40 minutes or until a skewer inserted into the centre comes out clean.
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Meanwhile, place the caster sugar and 2 tbs water in a heavy-based saucepan over medium-high heat. Stir constantly until the sugar dissolves. Simmer, without stirring, brushing down side of pan with a wet pastry brush to prevent sugar crystals forming, for 5 minutes or until just golden. Remove from heat. Carefully add remaining butter and stir to combine. Carefully stir in cream. Return to medium-high heat. Boil for 1 minute. Remove from heat. Cover to keep warm.
To make the custard, place the egg yolks and caster sugar in a large heatproof bowl. Use a balloon whisk to whisk until well combined. Place the milk, cream and ginger in a large saucepan over medium heat. Cook for 3-4 minutes or until the mixture just comes to a simmer. Slowly add to the egg mixture, whisking, until well combined. Pour the mixture back into the saucepan and place over a low heat. Cook, stirring constantly with a wooden spoon, for 5 minutes or until the custard coats the back of a spoon. Strain into a jug, discarding the ginger.
Place the walnuts in a small bowl with 2 tablespoonfuls of caramel sauce. Toss to coat. Turn the pudding onto a cake stand or serving platter. Use a skewer to poke several holes in the pudding. Top with the caramel walnuts. Drizzle over the custard and remaining caramel sauce to serve.
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