-FOR THE GINGERBREAD SPONGE-
2 Eggs
8 ts Sugar; (40 g.)
35 g Flour
1 ts Ginger powder; (5 g.)
FOR THE PUDDING
3 c Fresh milk; (720 ml.)
6 Eggs; beaten
150 g Sugar
1 tb Ginger powder; (15 g.)
A little sugar for
-sprinkling
A little butter
To prepare the gingerbread sponge: Beat the eggs and sugar in a bowl until
fluffy. Then fold in flour and ginger powder. Spread the mixture on a
greased baking tray and bake in a preheated oven (375o F) for 10 minutes.
Remove, cool and cut into small strips.
To prepare the pudding: Put the milk in a bowl, add eggs, sugar and ginger
powder and cook in a double boiler, whisking continuously until slightly
stiff. Remove and divide into ten equal portions.
Grease ten ovenproof containers with butter and sprinkle sugar in them.
Line the containers with strips of sponge to fully cover the surface. Pour
in a portion of the pudding mixture. Place the container in a tray
half-filled with water and bake in a pre-heated oven (325o F) for 30
minutes. To check if the pudding is cooked, insert a cooking needle into
the pudding. If it comes out clean, it is cooked, If not, bake for a few
minutes more.
To serve: Demould and serve hot with vanilla ice cream and sliced fresh
fruits.
Yields
10 servings
