Ingredients
Pudding
100g soft margarine (lactose free)
100g plain flour (mixture 3 flours was used - maize, tapioca and rice) (gluten free)
Baking powder (gluten free)
100g caster sugar
2 eggs
25g cocoa powder - sifted
50g of ginger - Buderim ginger thinly sliced and chopped up into tiny pieces
25g Sweet William Original or White Delight Chocolate, thinly sliced or Choc Chips
Chocolate Custard
2 egg yolks
1 tablespoon caster sugar
1 tablespoon cornflour (gluten free)
300ml milk (lactose free)
100g of Sweet William Original or White Delight Chocolate or Choc Chips
Method
- Lightly grease 4 individual pudding basins.
- Place margarine and sugar in a bowl and mix until light and fluffy.
- Add one egg at a time mixing well.
- Chop the chocolate and ginger and stir into the mixture.
- Add sifted cocoa and flour and mix until combined.
- Spoon the mixture into the prepared basins and level the tops.
- The mixture should fill the basins.
- Cover puddings with a piece of foil wrap and using a rubber secure to the pudding basins.
- Steam for 45 minutes, until puddings are cooked and springy to the touch.
- Meanwhile to make custard beat together egg yolks, sugar and cornflour to form a smooth paste.
- Add lactose free milk and stir until mixture thickens.
- Remove from the heat, add the chocolate and stir until the chocolate melts.
- Lift the puddings from the steamer, run a knife around the edges of the basins and turn out on to a serving plates.
- Drizzle chocolate custard over and serve with extra thinly sliced ginger.
http://www.sweetwilliam.com.au/recipes-app/ginger-chocolate-pudding-with-chocolate-custard