Melting ginger pudding with iced double cream and caramel custard
by Nigel Haworth
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Ingredients
Store Cupboard
2g of ice cream stabiliser
438g of caster sugar
150g of egg yolks
165g of dark chocolate
45g of rice flour
80g of plain flour
45g of coconut cream
80g of ground almonds
3 egg yolks
3 egg whites
Dairy
38g of skimmed milk, powder
1250ml of whole milk
375g of double cream
87g of unsalted butter, cubed and softened
Speciality Ingredients
50g of glucose syrup
Beverages
60g of hot water
Spices & Dried Herbs
3g of ground ginger, plus some for dusting
Salad & Fresh Herbs
90g of stem ginger, finely chopped