Baked ginger custard & fig puddings

A stylish dessert, perfect for this time of year

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Recipe by: Jody Spencer

Dessert
Ingredients

  • 2 fresh figs
  • 3 large eggs
  • 40g plain flour
  • 50g caster sugar
  • 1 tsp vanilla paste
  • Zest of 1/2 an orange
  • 1/2 tbsp fresh ginger, grated
  • 200ml whole milk
  • 200ml cream
  • Flaked almonds

Method

  1. Lightly butter 4 ramekins and place them in a deep roasting tray. Preheat the oven to 190°C/170°C fan/gas mark 5. Boil the kettle.
  2. To make the custard, whisk the eggs, flour and sugar in a bowl until smooth, then add the vanilla paste, orange zest, grated ginger, milk and cream until well combined.
  3. Cut each fig into 8 pieces. Arrange 4 segments into each ramekin and top with the custard mixture.
  4. Pour the boiling water into the roasting dish so it comes up to two-thirds of the ramekins.
  5. Scatter over the almonds and bake for 25 minutes.
  6. Remove and serve straight away with some ice cream on the side.

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