16 December 2012,22:52 by
Sruthilaya Subiksha.D

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Serves :

Preparation Time :
1 hour

Cooking Time :
45 minutes

Preparation Method :

  • The Sponges : Grease 4 ramekins or pudding basins with oil and base line with parchment.
  • Melt the butter and chocolate with finely chopped preserved stem ginger in a bowl set over a pan of simmering water. Stir until smooth, remove and cool.
  • Beat eggs and sugar until thick and creamy, about 8-10 minutes.
  • Sieve in flour and cocoa powder and fold in the egg mixture, stir to combine. Pour in chocolate mixture gently.
  • Spoon mixture into prepared dishes and cover with foil.
  • Steam in a covered basket or colander over boiling water for about half an hour or until sponges feel firm.
  • The Custard : Blend ¼ cup of the milk with the cornflour. Pour remaining milk and cream into a pan. Bring to the boil.
  • Pour onto the cornflour mixture with ginger syrup, stirring constantly.
  • Return mixture to pan over medium heat and stir until thickened. Whisk in sugar and beaten egg, strain into a serving jug.
  • Turn out sponges on serving plates and peel off paper. Serve hot, dusted with cocoa powder, topped with custard.


The Sponges

  • 100 grams unsalted butter
  • 150 grams plain chocolate, chopped
  • 3 large eggs
  • 1 tablespoon finely chopped preserved stem ginger
  • 100 grams light brown sugar
  • 75 grams plain flour
  • 3 tablespoon unsweetened cocoa powder

The Custard

  • 250 ml milk
  • 150 grams double cream
  • 50 ml ginger syrup
  • 1 tablespoon cornflour
  • Castor sugar, to taste
  • 1 large whole egg and 1 large egg yolk, beaten

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