This is a traditional sponge pudding recipe with a citrussy seam of flavour running through it. It's paired here with a lemon custard (also known as an anglaise) but double cream is a delicious alternative.
Lemon custard
250ml double cream
250ml milk
Grated zest of 2 lemons
5 egg yolks
100g caster sugar
Put the cream, milk and lemon zest in a heavy-based saucepan and bring it to the boil.
Place the egg yolks and sugar in a large mixing bowl and whisk well, then whisk in the hot milk and cream then return the mixture to the pan.
Place the pan back on the heat and cook on a medium heat, stirring continuously with a wooden spoon until it coats the back of the spoon, then transfer the custard to a container to cool. (You can serve the custard warm or cold but do not allow it to boil as the eggs will scramble.)
Pudding
50g plain flour
Golden syrup
65g stem ginger, peeled and sliced
140ml milk
50g shredded suet
50g fresh breadcrumbs
1tsp baking powder
1tsp bicarbonate of soda
1 small egg
Grated zest of 3 lemons
Set the oven to 180C/160C fan/gas mark 4.
Grease 8 pudding moulds with softened butter and coat them lightly with flour, tipping out the excess. Pour about 1tbsp of golden syrup into each mould.
Place the stem ginger and milk in a saucepan, bring it to the boil then remove it from the heat. Allow the milk to cool then strain it through a fine sieve. Sift all of the dry ingredients into a large mixing bowl and mix well. Add the cooled milk and mix well then beat in the egg and lemon zest until well combined. Pour the mixture into the moulds until three-quarters full and cover each mould with tinfoil.
Place the puddings in a deep oven tray and fill the tray with hot water until it reaches halfway up the side of the moulds. Put the tray in the oven for 35-45 minutes until the puddings are firm to the touch and cooked through (alternatively, test them with a skewer, which will come out clean if they're done). Remove the puddings from the moulds while hot and serve immediately with a generous helping of the lemon custard.
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