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


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


 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


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.