• 250ml double cream

  • 250ml milk

  • 4 fresh eggs

  • 100 g caster sugar

  • 1 tsp dried ginger

  • 2 tsp corn flour

  • 1x1 inch piece of fresh ginger root bruised

  • butter for greasing

  • To make the ginger shards

  • 210 g castor sugar

  • 125ml water

  • thin slivers of ginger taken from a peeled 2-inch fresh root


  • 1.

    Pre-heat the oven to 160c and butter an oven proof-baking dish lightly. Combine all the ingredients together and whisk lightly for two minutes. Strain the mixture into the greased baking dish and stand in a double boiler, then add water until it reaches halfway up the sides of the pudding dish. Bake in the oven for 30 – 40 minutes or until the custard is set. remove from the oven and cool before placing into the refrigerator (pref 5-6 hours or overnight).

  • 2.

    Lightly brush non-stick parchment with oil. cut thin slivers of ginger from a root of peeled fresh ginger. Place the sugar and water in a pan and stir until the sugar has dissolved, and then bring to a gentle and continuous simmer when syrup has formed add the slivers of ginger and cook for one minute.

  • 3.

    Remove the ginger and place well spread out on to the parchment. Remove a quarter of the syrup and keep aside to cool; the remaining syrup can be placed back on to the stove to boil until golden and thick (take care as the sugar will be very hot) Pour the sugar carefully over the ginger shards and allow to cool fully before peeling off.

  • 4.

    To present, cut out a rectangle piece of custard and plate. Sprinkle with sugar and glaze under a very hot grill or use the blowtorch. When golden, drizzle a little of the reserved syrup on the plate then scatter the top of the custard with the hardened sugar ginger shards, shards, decorate with a little fried basil leaf and serve.

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