Nick Nairn Ginger Sponge Pudding with Custard & Brazil Nut Brittle Recipe

Summary

Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Caster sugar100 Gram
 Brazil nuts25 Gram, roughly chopped
 Vanilla pod1 , seeds scraped out
 Milk150 Milliliter
 Double cream100 Milliliter
 Free range egg yolks2
 Caster sugar25 Gram
 Unsalted butter100 Gram, cut into cubes (Plus Extra For Greasing)
 Self-raising flour100 Gram (Plus Extra For Dusting)
 Crystallized ginger50 Gram
 Baking powder1 Teaspoon
 Free range eggs2

Directions

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.
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