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Melting ginger pudding with iced double cream and caramel custard

Melting ginger pudding with iced double cream and caramel custard

  • Dessert
  • medium
  • 6
  • 45 minutes, plus overnight infusing

PT45M

1
In a small bowl, mix the ice cream stabiliser and milk powder with the caster sugar. Next, warm the milk, cream and glucose on the stove in a medium-sized saucepan. When it starts to boil, add the caster sugar mix and boil for a further two minutes
  • 2g of ice cream stabiliser
  • 38g of skimmed milk, powder
  • 115g of caster sugar
  • 500ml of whole milk
  • 225g of double cream
  • 20g of glucose syrup
2
Take mixture off the heat and pass through a chinois strainer. Blitz the mixture with a hand blender for 2 minutes and cool on an ice bath. Reserve in the fridge overnight before churning in an ice cream machine
3
To make the caramel custard, bring the milk to the boil and set to one side. Heat a large saucepan and gradually add the caster sugar to make a direct caramel. Add the glucose and cook until deep brown. Add the butter and the hot water to stop the caramel cooking. Deglaze by pouring the hot milk in and bring the caramel to the boil. Whisk together the remaining sugar and yolks until pale and add the cream. Tip ⅓ of the milk mixture onto the eggs and mix well. Return to the pan and cook to 82°C or until the mix coats the back of a spoon then pass and cool over ice
  • 250ml of whole milk
  • 150g of caster sugar
  • 30g of glucose syrup
  • 12g of unsalted butter, cubed and softened
  • 60g of hot water
  • 150g of caster sugar
  • 150g of egg yolks
  • 150g of double cream
4
To make the ginger pudding, first brush the moulds with soft butter and dust with ground ginger. Pre-heat the oven to 175°C. Place the dark chocolate in a small glass bowl, then place the bowl in a pan of simmering hot water. Stir the chocolate until just melted and set aside for 5 minutes
  • 75g of unsalted butter, softened
  • 3g of ground ginger
  • 165g of dark chocolate
5
Place the rice flour, plain flour, coconut cream, ground almonds, ground ginger, stem ginger and yolks in a machine bowl and beat with a paddle attachment until white in colour then fold into the melted dark chocolate. Whisk the egg whites to soft peaks, slowly adding the sugar and then fold gently into the chocolate mixture. Fill the moulds ¾ full and cook for 12 minutes, then rest for 5 minutes
  • 80g of plain flour
  • 45g of rice flour
  • 45g of coconut cream
  • 80g of ground almonds
  • 40g of stem ginger, finely chopped
  • 3 egg yolks
  • 3 egg whites
  • 135g of caster sugar
6
To serve, place the ginger pudding in the middle of a deep bowl. Garnish with the stem ginger around the pudding and then place the ice cream on top, and accompany with the warmed custard in a jug
  • 10g of stem ginger, diced into 1/2cm cubes, for serving

Ingredients

Metric

Imperial

  • Iced double cream

    • 2g of ice cream stabiliser
    • 38g of skimmed milk, powder
    • 115g of caster sugar
    • 500ml of whole milk
    • 225g of double cream
    • 20g of glucose syrup
  • Caramel custard

    • 750ml of whole milk
    • 150g of caster sugar
    • 30g of glucose syrup
    • 12g of unsalted butter, cubed and softened
    • 60g of hot water
    • 38g of caster sugar
    • 150g of egg yolks
    • 150g of double cream
  • Ginger pudding

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