Published Thursday, 30 January 2014
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For the puddings:
- 170g unsalted butter
- 80g dark muscovado sugar
- 90g golden caster sugar
- Zest of 1 lemon
- Zest of 1 orange
- 3 eggs
- 150g carrot, finely grated and dried in a tea-towel
- 100g juicy raisins
- 170g plain flour
- 2tsp ground ginger
- 1tsp bicarb
For the cardamom custard:
- 5 cardamom pods, crushed
- 250ml whole milk
- 70g caster sugar
- 4 egg yolks
- 6 x 6floz pudding moulds (aluminium are best) very well greased with butter
- Preheat the oven to 180C/gas mark 4. Beat the butter and sugars with the zests until pale and fluffy, and the sugar is well dissolved. Add the eggs and beat in. The mixture will probably look curdled at this point but that doesn't matter one bit.
- Stir in the carrot and raisins, before sifting over the flour, ginger and bicarb. Fold in to a smooth batter. Divide between the well greased pudding moulds. Place onto a baking tray and bake in the preheated oven for 20-25 or until a skewer inserted into the centre comes out clean.
- To make the custard gently warm the milk and add the cardamom pods. Remove from the heat and allow to infuse for a couple of hours, then pass through a sieve to remove the pods. Reheat the milk gently.
- Meanwhile whisk the sugar and yolks until slightly foamy, then pour over half of the hot milk and whisk. Pour this back into the pan and over a medium heat, heat until the custard thickens a little - use a flat silicone spatula for this. The custard wont be extremely thick, but when it changes slightly from very liquid to a slightly thicker liquid that just coats the back of a spoon, it is ready. Pass it through a sieve into a cool bowl to stop it cooking further.
- When the sponges are ready, serve warm with a generous helping of the custard.
© UTV News