Steamed date and candied ginger sponge puddings with ginger custard

Name: Steamed date and candied ginger sponge puddings with ginger custard
Ingredients: 150 g castor sugar; 8 egg yolks; 50 ml Stone’s Green Ginger Wine; 1 tablespoon chopped ginger; 200 ml full-cream milk; 500 ml pouring (35%) cream; 1 teaspoon baking powder; 200 g self-raising flour; 160 ml full-cream milk; 2 teaspoons Ginger Juice; 25 g butter, melted; 100 g castor sugar; 3 large (61 g) eggs, separated; 30 ml liquid glucose; 30 ml Stone’s Green Ginger Wine; 6 teaspoons minced candied ginger; 65 ml golden syrup; 9 fresh dates, halved and pitted

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

Little sponge puddings to serve during winter — a time when we yearn for rich, warm and filling treats. Serve these puddings as soon as they are made for the best results.

Ingredients

9 fresh dates, halved and pitted
6 teaspoons minced candied ginger
65 ml

Dessert
Winter
Vegetarian

Method

Preheat oven to 180°C and butter and sugar 6 x 150 ml (5 cm deep x 8 cm wide) dariole or pudding moulds. Sit moulds in a deep-sided baking dish. Slice dates and arrange with candied ginger over bases of moulds.
Bring golden syrup, ginger wine and liqui