A cozy, old‑fashioned Ginger Ring Cake that fills your kitchen with warm spice and nostalgia. This tender, beautifully moist cake is rich with ginger, molasses, and comforting winter flavors — perfect for afternoon tea, holiday gatherings, or anytime you’re craving a simple homemade treat. Easy to make, wonderfully aromatic, and absolutely irresistible.
This is a lovely recipe for a ginger cake that I got from my friend Carolyn in the U.K. many years ago. She had brought it to a church function and it was so delicious I just had to get the recipe from her, which she was happy to share with me and now I am sharing it with you.
What you have here is a lush gingerbread type of cake with a rich, moist and tender crumb, studded generously with bits of candied ginger and glace cherries. I love both of those things so this is a cake I really love.
Topped with a simple lemon glaze icing and bits of more candied ginger to decorate it makes for a lovely cake to serve for any special occasion or even for just because.
This is one of my favorite ginger cakes. I never bake it without thinking about my dear friend. Recipes shared from friends are the best kinds of recipes, don't you think??? If you love ginger, this is the cake for you!
INGREDIENTS NEEDED TO MAKE
GINGER RING CAKE
There is nothing too complicated about this cake.
- 7 TBS (100g) of butter, softened
- 2/3 cup (125g) of golden caster sugar
- 1/3 cup (100g) Molasses or dark treacle
- 1 large egg
- 1 1/2 cups (225g) self raising flour
- 3 tsp powdered ginger
- 1 1/2 tsp mixed spice (see recipe for mixed spice in notes)
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2/3 cup (175ml) of milk
- 1/2 cup (100g) chopped candied cherries
- 1/2 cup (100g) chopped candied ginger
To finish:
- 1 cup (130g) icing sugar
- milk or lemon juice to thin
- chopped candied ginger to decorate
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
HOW TO MAKE GINGER RING CAKE
Simple ingredients put together in the most delicious way possible.
- Preheat the oven to 180*C/350*F/ gas mark 4. Grease and flour a ring shaped cake tin, or a medium sized Bundt pan. Set aside. (A medium sized Bundt pan will hold up to 10 cups of batter whereas a larger one will hold up to 12)
- Cream together the butter, sugar and treacle until light and fluffy. Beat in the egg. (Make sure all of the ingredients are thoroughly amalgamated.)
- Sift together the dry ingredients. Add to the creamed mixture alternately with the milk, beginning and ending with dry. (DO NOT OVER MIX)
- Fold in the cherries and ginger. Spoon into the prepared baking pan. (Smooth the top over.)
- Bake for 35 to 40 minutes until well risen and a toothpick inserted in the centre comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.
- Once completely cold, place onto a plate, Whisk together the icing sugar and enough milk to make a drizzle icing. Drizzle this over top of the cake and decorate with more candied ginger if desired. (Totally optional but very nice.)
HINTS AND TIPS FOR CAKE SUCCESS
If you follow these hints and tips, your cake should turn out perfectly.
1. Do use a baking spray to oil the tin, even if your tin is non-stick. I used Kirkland Canola Oil Spray. Spray the tin generously and it will not stick. This is superior to buttering the tin and flouring it.
2. Have all of your ingredients at room temperature.
3. Don't overmix your batter or you will toughen it. Over mixing will develop too much gluten and you will lose the tender crumb that is expected from a cake.
4. Wash and dry your cherries. Toss them along with the ginger in a bit of the flour needed for the recipe so that they don't sink to the bottom of the cake.
FREQUENTLY ASKED QUESTIONS
HOW FAR AHEAD CAN I MAKE THIS CAKE?
You can make the cake up to 24 hours ahead for optimum freshness.
WHAT ARE GLACE CHERRIES?
Glace cherries are a type of candied cherry. They are much drier than maraschino cherries although there still may be a bit of syrup on them. Rinse in warm water and pat dry.
WHAT CAN I USE INSTEAD OF GLACE CHERRIES?
You could use maraschino cherries, but you will have to drain them well, rinse in some warm water and then pat dry. They will not be quite the same but they will be delicious!
WHAT IS CANDIED GINGER?
Candied ginger is pieces of real gingerroot that has been poached in a sugar syrup and then rolled in granulated sugar and left to dry. It's very delicious!
WHAT IS GOLDEN CASTER SUGAR?
Caster sugar is a finely granulated sugar that is less processed than regular caster sugar so it is light golden in color. Caster sugar is ideal for baking. You can make your own by blitzing regular granulated sugar in a food processor for a few seconds. You can use regular caster sugar instead of golden caster sugar.
CAN THIS CAKE BE FROZEN?
Yes. you can freeze this cake. Wrap in some plastic wrap and then wrap in some aluminum foil. Label, date and freeze. Use within 3 months. Thaw at room temperature.
A FEW OTHER CAKE RECIPES TO ENJOY
I love cake in any way shape or form. Here are a few others that we really enjoy! You might also like them!
LEMON POUND CAKE WITH BLUEBERRY SAUCE - A simple Lemon Pound Cake, all buttery and rich, Dense and delicious. Topped with a luscious lemon buttercream frosting . . . and accompanied by a delicious blueberry sauce. Just to give it that extra little something . . . lemons and blueberries are very good friends.
RASPBERRY CELEBRATION CAKE - Life is good and so is this cake. A deliciously buttery sponge, filled with fresh raspberries and baked into two moist layers. Sandwiched together with a lovely vanilla butter cream icing and some seedless raspberry jam, and then drizzled with more sweetness by ways of a sweet drizzle icing. This is one very moreish cake.
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Yield: 8 servings
Ginger Ring Cake
Prep time: 15 MinCook time: 40 MinInactive time: 10 MinTotal time: 1 H & 5 M
This is lovely and moist and just spicy enough! I love that it has glace cherries and candied ginger in it. That makes it all the more delicious!
Ingredients
- 7 TBS (100g) of butter, softened
- 2/3 cup (125g) of golden caster sugar
- 1/3 cup (100g) Molasses or dark treacle
- 1 large egg
- 1 1/2 cups (225g) self raising flour
- 3 tsp powdered ginger
- 1 1/2 tsp mixed spice (see recipe for mixed spice in notes)
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2/3 cup (175ml) of milk
- 1/2 cup (100g) chopped candied cherries
- 1/2 cup (100g) chopped candied ginger
To finish:
- 1 cup (130g) icing sugar
- milk or lemon juice to thin
- chopped candied ginger to decorate
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Grease and flour a ring shaped cake tin, or a medium sized bundt pan. Set aside.
- Cream together the butter, sugar and treacle until light and fluffy. Beat in the egg.
- Sift together the dry ingredients. Add to the creamed mixture alternately with the milk, beginning and ending with dry.
- Fold in the cherries and ginger. Spoon into the prepared baking pan.
- Bake for 35 to 40 minutes until well risen and a toothpick inserted in the centre comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.
- Once completely cold, place onto a plate, Whisk together the icing sugar and enough milk to make a drizzle icing. Drizzle this over top of the cake and decorate with more candied ginger if desired.
Notes
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you love lasagna but don’t always feel up to making a complicated version, this Tomato Lasagna is the perfect solution. It’s a beautifully simple, meat‑free dish made with layers of tender pasta, a rich homemade tomato sauce, creamy béchamel, and plenty of cheese. The flavors are clean, comforting, and wonderfully satisfying — proof that you don’t need a long list of ingredients to make something truly delicious.
This recipe comes together easily, uses everyday pantry staples, and bakes into a golden, bubbling dish that’s perfect for weeknights or relaxed weekend meals. Serve it with a salad and garlic bread, and you’ve got a cozy, crowd‑pleasing dinner everyone will love.
Oh, I do love a good lasagna. Often we will stop ourselves from making it as it can be a somewhat complicated dish, but this simple lasagna can be whipped up any time and what I love most about it is the simplicity of flavors.
A simple tomato sauce, layered with bechamel and cheese . . . amongst sheets of pasta, and baked until golden. It is so good. And it is the simplicity of the flavors which make it even more delicious.
There is no meat in this dish and I can promise you you won't miss having any meat in this dish at all. The richness of that luxurious bechamel more than makes up for any lack . . . and the tomato sauce . . . simple and yet sublime.
My ex sister-in-law used to make a lovely meaty lasagna, but it was very expensive to make once you bought all of the ingredients required. This meatless version is every bit as delicious and a lot more economical!
With some garlic bread and a salad on the side, this is truly Divine.
INGREDIENTS NEEDED
TO MAKE TOMATO LASAGNA
It looks like a bit of a lengthy list, but most of these things are store cupboard ingredients and things that most of us have around a lot of the time.
For the Tomato Sauce:
- 2 TBS good quality olive oil
- 3 cloves of garlic, peeled and mashed slightly
- 3 (14-oz) tins of chopped tomatoes in their own juice (I like to use a good Italian brand)
- about a dozen or so torn basil leaves
- salt and black pepper to taste
For the Bechamel Sauce:
- 1/2 cup (125g) butter
- 1/2 cup plus 2 TBS (85g) plain flour
- 5 cups (2 pints) of whole milk, warmed
- freshly grated nutmeg
- salt and black pepper to taste
You will also need:
- 12 ounces (3/4 pound) of fresh lasagna sheets
- 3 ounces (85g) freshly grated Parmesan Cheese
- 6 ounces (170g) grated mozzarella or a mixture of mozzarella, cheddar, fontina, etc. (In other words which cheese you are in the mood to eat, or what you have on hand)
- butter to dot or additional Parmesan to sprinkle (optional)
Use the best quality and freshest ingredients that you can afford to buy. Good quality Italian tomatoes. Whole milk and full fat cheeses. A good quality fresh lasagna noodle. (Usually found in the chiller section of the grocery store.) Fresh basil is best, but no worries, you can also use dried.
HOW TO MAKE TOMATO LASAGNA
A simple dish which requires the making of two sauces. After that it is a simple matter of layering and baking.
- For the sauce, place the oil in a saucepan and heat it until fairly warm. Add the garlic and cook until it becomes quite fragrant. (Don't let the garlic brown.)
- Add the tomatoes and a good pinch of salt. Bring to the boil and then reduce the heat to a simmer. Cook for about 20 minutes or so until it resembles a sauce. Add the basil and 1 cup of hot water towards the end of the cooking time. (It should be quite thick. Just add enough of the hot water to give you a sauce which is the consistency you want.)
- Puree until smooth with a stick blender, or very carefully in a regular blender. (You can either leave the garlic in, or remove it as you wish.) Taste and adjust seasoning, adding salt and some pepper if required. (I usually leave the garlic in for more flavor.)
- To make the bechamel, melt the butter in a saucepan and then whisk in the flour. Cook for several minutes over low heat and then slowly whisk in the warm milk. (Don't be in a rush.)
- Cook and stir until the sauce thickens and is smooth. Season with salt, pepper and a bit of freshly grated nutmeg to taste. Cook for an additional 5 minutes or so on low heat, until you have a very thick and smooth sauce. Set aside. (Use a medium-low heat to begin with and then reduce to low.)
- Pre-heat the oven to 180*C/350*F. Butter a deep 8 1/2 by 12 inch baking dish. Drizzle the bottom with some of the bechamel. (Just enough to coat the bottom of the dish lightly.)
- Put a slightly overlapping layer of the lasagna sheets over the bechamel. Dollop with some of the tomato sauce, spreading it out. Dollop another two hefty spoonful's of bechamel over top and then a layer of the cheeses.
- Add another layer of lasagna, and then repeat with the tomato, bechamel and cheese as before, and then again, repeating the layers one more time, finishing with a final layer of lasagna and a few tablespoons of tomato sauce and a good portion of bechamel. You can sprinkle with some additional parmesan cheese if you desire, or dot with some butter.
- Place in the heated oven and bake for about 30 minutes, until it is bubbling and golden brown on top. Let sit for 5 to 10 minutes before cutting into squares to serve.
The sauce is quite simple . . . just tinned tomatoes, infused garlic olive oil, basil and seasoning, simmered together until all of the flavors have melded beautifully together. You could not ask for a nicer dish. Of course you can make some additions as per your own preferences . . . some cheese, perhaps a dollop or two of pesto, wilted spinach . . . but I like to keep it simple. Why mess with perfection??
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times before beginning to help familiarize yourself with any ingredients or equipment needed.
- Assemble all of your ingredients together before you begin so that you don't leave anything out by accident.
- Use the best quality canned Italian Tomatoes that you can find. There really is a difference in the flavor.
- Use whole milk and full fat cheeses.
- Use fresh lasagna sheets if possible
FREQUENTLY ASKED QUESTIONS
CAN THIS RECIPE BE MADE AHEAD OF TIME?
You can certainly make it ahead of time. You can either cook it ahead and then save it in the refrigerator, ready to reheat, or you can do everything up to the point of baking it, again saving it, covered, in the refrigerator, ready to bake as per the recipe instructions. I would remove it from the refrigerator half an hour before you wish to bake it.
CAN I ADD MEAT TO THIS RECIPE?
If you really feel that your family would prefer some meat in this, by all means. Add a pound of ground beef, turkey, chicken or Italian sausage which you have browned to the tomato sauce before simmering.
CAN I USE DRIED BASIL?
Fresh basil is best but if you don't have any feel free to use dried basil leaves, about 1 tsp. or to your own taste.
MUST I USE WHOLE MILK FOR THE BECHAMEL?
You can use a lower fat milk but do bear in mind that the higher fat milk will give you a much richer and more indulgent sauce.
CAN THIS BE FROZEN?
Yes, you can freeze this, either before or after baking. Wrap in some cling film and then in a layer of foil. Label and date. This will keep frozen for up to three months. Thaw in the refrigerator overnight before baking either as per the recipe instructions (if unbaked) or heated through thoroughly (if already baked.)
CAN THIS RECIPE BE CUT IN HALF?
Yes, you can certainly cut this recipe in half. Cook and bake times will remain approximately the same, but you will need a smaller baking dish. If you are wanting smaller amounts however, I recommend baking the full recipe and dividing it between two baking dishes and freezing one, unbaked, for future use.
A FEW OTHER PASTA RECIPES TO ENJOY
We love pasta in this house. Pasta makes for a delicious and hearty meal and is economical in many cases as well as being very versatile.
PASTA E PISELLI - Simple ingredients put together in a simple way. Pasta, peas, water and cheese. It doesn't get any simpler or easier than this. You wouldn't think that simple things like this could come together in such a delicious way, but like magic, they do! I love this.
SPAGHETTI FRANCISCO - A baked meal in one which is great for covered dish suppers and pot lucks. You can also divide it between two casserole dishes and freeze one for later. The original recipe came from Sunset Magazine. I have been baking this old favorite for my family for many, many years, always to accolades.
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Yield: 6 to 8 servings
Tomato Lasagna
Prep time: 30 MinCook time: 30 MinInactive time: 10 MinTotal time: 1 H & 10 M
This is simple, uncomplicated, straightforward and delicious. A delicious tomato sauce, with some cheese, lasagna sheets and a good bechamel. You can dress it up by adding some different cheeses, such as goat's cheese, or a few dollops of pesto, or some grilled vegetables between the layers. What you have here is a canvas to write your own story upon.
Ingredients
For the Tomato Sauce:
- 2 TBS good quality olive oil
- 3 cloves of garlic, peeled and mashed slightly
- 3 (14-oz) tins of chopped tomatoes in their own juice (I like to use a good Italian brand)
- about a dozen or so torn basil leaves
- salt and black pepper to taste
For the Bechamel Sauce:
- 1/2 cup (125g) butter
- 1/2 cup plus 2 TBS (85g) plain flour
- 5 cups (2 pints) of whole milk, warmed
- freshly grated nutmeg
- salt and black pepper to taste
You will also need:
- 12 ounces (3/4 pound) of fresh lasagna sheets
- 3 ounces (85g) freshly grated Parmesan Cheese
- 6 ounces (170g) grated mozzarella or a mixture of mozzarella, cheddar, fontina, etc. (In other words which cheese you are in the mood to eat, or what you have on hand)
- butter to dot or additional Parmesan to sprinkle (optional)
Instructions
- For the sauce, place the oil in a saucepan and heat it until fairly warm. Add the garlic and cook until it becomes quite fragrant.
- Add the tomatoes and a good pinch of salt. Bring to the boil and then reduce the heat to a simmer. Cook for about 20 minutes or so until it resembles a sauce. Add the basil and 1 cup of hot water towards the end of the cooking time.
- Puree until smooth with a stick blender, or very carefully in a regular blender. (You can either leave the garlic in, or remove it as you wish.) Taste and adjust seasoning, adding salt and some pepper if required.
- To make the bechamel, melt the butter in a saucepan and then whisk in the flour. Cook for several minutes over low heat and then slowly whisk in the warm milk.
- Cook and stir until the sauce thickens and is smooth. Season with salt, pepper and a bit of freshly grated nutmeg to taste. Cook for an additional 5 minutes or so on low heat, until you have a very thick and smooth sauce. Set aside.
- Pre-heat the oven to 180*C/350*F. Butter a deep 8 1/2 by 12 inch baking dish. Drizzle the bottom with some of the bechamel.
- Put a slightly overlapping layer of the lasagna sheets over the bechamel. Dollop with some of the tomato sauce, spreading it out. Dollop another two hefty spoonful's of bechamel over top and then a layer of the cheeses.
- Add another layer of lasagna, and then repeat with the tomato, bechamel and cheese as before, and then again, repeating the layers one more time, finishing with a final layer of lasagna and a few tablespoons of tomato sauce and a good portion of bechamel. You can sprinkle with some additional parmesan cheese if you desire, or dot with some butter.
- Place in the heated oven and bake for about 30 minutes, until it is bubbling and golden brown on top. Let sit for 5 to 10 minutes before cutting into squares to serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you’ve only ever made custard from a packet, you’re in for a real treat. Proper homemade custard is smooth, silky, and full of rich vanilla flavor. It’s surprisingly simple to make, and it turns even the most humble dessert into something special. With just a few basic ingredients and a gentle hand at the stove, you can create a traditional custard that’s perfect for pouring over puddings, cakes, crumbles, or enjoying all on its own.
This step‑by‑step tutorial shows you exactly how to make custard from scratch, with tips to help you get the perfect texture every time.
Custard was not something I had ever had before I moved over to the U.K. I had made puddings of course, North American style, but not custard. On one of my first visits to a restaurant in England I was asked did I want custard with my dessert. This seemed very foreign to me.
Almost all of their warm desserts, pies, etc. are served with lashings of warm custard to drizzle over top. Generally speaking custard is used as a sauce there, rather than a pudding. Rich with cream, milk and egg yolks, not too sweet, thick and indulgent, and slightly flavored with vanilla.
You can, of course, buy custard powder to make a quick version, which is good, but it doesn't hold a candle to the flavor and indulgence of the real thing.
I don't find it all that difficult to make proper custard from scratch. A bit time consuming, perhaps, but not hard at all. If you bear in mind that the best things in life are more than worth waiting for, then you'll be okay. This is not a sauce you can rush.
This is enjoyed over warm cakes, puddings (think Sticky Toffee), and with roasted rhubarb or sliced bananas, which is how we enjoyed it today.
INGREDIENTS NEEDED
TO MAKE PROPER CUSTARD FROM SCRATCH
Simple ingredients put together in a very simple way. Patience is the key here.
- 2 cups (480ml) of full fat milk
- 2 1/4 cups (540ml) of double cream
- 6 TBS caster sugar (fine granulated sugar)
- 1 vanilla pod, sliced in half lengthwise and the seeds scraped out (or 1 tsp of vanilla paste)
- 8 large egg yolks
Using full fat milk and heavy (Whipping) cream will give you the best results and a lovely rich flavor and consistency.
Caster sugar is a finely granulated sugar, used widely for baking and desserts in the U.K. It is known for it's ability to melt perfectly into the other ingredients. You could use regular granulated sugar, but you will need to stir your mixture well to make sure it has completely dissolved.
You could use vanilla extract, but do use pure so as to avoid an artificial flavor.
Do not be tempted to use the whole egg. It simply won't work. You can freeze the whites in ice cube trays, ready to use in recipes which require a lot of whites such as angel food cake, pavlova or meringues.
HOW TO MAKE
PROPER CUSTARD FROM SCRATCH
If you follow the directions to the letter you should have a great custard sauce at the end!
- Place the milk, cream, half of the sugar and the vanilla pod, seeds or paste into a saucepan. Bring just to the boil, then remove from the heat and allow to sit for several minutes in order for the vanilla to infuse. (Do not allow to boil.)
- Whisk the egg yolks together with the remaining sugar until light in color. Whisk in a bit of the hot milk mixture, then add the remaining milk mixture, whisking continuously. (Don't be in a rush to add the hot mixture or you may end up with scrambled eggs.)
- Strain this mixture back into the saucepan, removing the vanilla pod. (This can be rinsed, dried and stuck into your sugar jar, where it will make your sugar smell gorgeous and impart some vanilla flavor as well.)
- Cook and stir over a very gentle heat, stirring constantly with a wooden spoon, cooking just until the mixture thickens and begins to coat the back of the spoon. (You can also check for doneness easily using a metal spoon. If you dip the spoon into the custard and then pull your finger through it on the back of the spoon, it should leave a very clear draw.)
- Remove from the heat immediately. It should be lump free, but if you do have a few, simply restrain it into a clean jug. (I always strain mine twice just to be sure.)
- Serve hot or cold.
The secret to successful custard is to not be in a hurry. If the worse happens and it starts to separate, whizz it in the blender. You can of course, pre-empt this problem by adding a small teaspoon of cornstarch to the egg yolks before adding the milk.
HINTS AND TIPS FOR SUCCESS
- Read through the recipe thoroughly before beginning so that you are familiar with everything needed and required to make this recipe.
- Assemble all of your ingredients before you begin so nothing gets accidentally left out.
- When heating the milk to infuse it, don’t over heat it! Bring it just up to the boil then remove from the heat.
- Don't be in a rush. Haste makes waste.
- Stir the custard mixture constantly when cooking to help prevent lumps.
- If you do get lumps, whisk vigorously to get rid of them.
- If your custard comes out a bit too thick, you can whisk in a bit of additional milk or cream to thin it.
FREQUENTLY ASKED QUESTIONS
MUST I USE WHOLE MILK AND HEAVY CREAM?
Yes, there is no suitable substitute for either one if you want delicious results.
CAN'T I JUST USE THE WHOLE EGG INSTEAD OF JUST THE YOLKS?
CAN I USE MORE EGG YOLKS FOR A RICHER CUSTARD?
CAN THIS BE MADE IN ADVANCE AND REHEATED?
CAN THIS BE FROZEN?
Yes you can freeze this. It may separate a bit, but can simply be whisked back together while reheating gently over simmering water. Pour into airtight freezer containers, label and date. Use within 3 months. Thaw in the refrigerator overnight before using.
DESSERTS THAT GO WELL WITH CUSTARD
Other than roasted rhubarb or sliced bananas or other fruits, custard goes very well with many British Puddings/Desserts. Here are a few you might enjoy!
EVES PUDDING - A delicious British Pudding with a sweet apple base, topped with a lush cake batter, baked to scrumptious perfection. Spoon out into bowls while hot and apply lashings of warm custard!
STEAMED GINGER PUDDING - A cake type of dessert which is steamed in a pudding basin for a period of time, turned out and then served with a delicious ginger sauce or custard ladled over top. moist and delicious and filled with lovely chunks and bits of candied ginger. Golden syrup on the top soaks into the cake as it cooks creating a type of a glaze that is very moreish.
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Yield: Serves 4 to 6
Proper Custard
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
You can call it many names . . . creme de la vanille, creme anglaise . . . it matters not. It's all vanilla custard and it is wonderfully delicious when properly made and homemade. Its a lot easier to make than you might suppose!
Ingredients
- 2 cups (480ml) of full fat milk
- 2 1/4 cups (540ml) of double cream
- 6 TBS caster sugar (fine granulated sugar)
- 1 vanilla pod, sliced in half lengthwise and the seeds scraped out (or 1 tsp of vanilla paste)
- 8 large egg yolks
Instructions
- Place the milk, cream, half of the sugar and the vanilla pod, seeds or paste into a saucepan. Bring just to the boil, then remove from the heat and allow to sit for several minutes in order for the vanilla to infuse.
- Whisk the egg yolks together with the remaining sugar until light in colour. Whisk in a bit of the hot milk mixture, then add the remaining milk mixture, whisking continuously.
- Strain this mixture back into the saucepan, removing the vanilla pod. (This can be rinsed, dried and stuck into your sugar jar, where it will make your sugar smell gorgeous and impart some vanilla flavour as well.)
- Cook and stir over a very gentle heat, stirring constantly with a wooden spoon, cooking just until the mixture thickens and begins to coat the back of the spoon.
- Remove from the heat immediately. It should be lump free, but if you do have a few, simply restrain it into a clean jug.
- Serve hot or cold.
Notes
The secret to successful custard is to not be in a hurry. If the worse happens and it starts to separate, whizz it in the blender. You can of course, pre-empt this problem by adding a small teaspoon of cornstarch to the egg yolks before adding the milk.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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