Melting ginger pudding with iced double cream and caramel custard
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Ingredients
Store Cupboard
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2g of ice cream stabiliser
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438g of caster sugar
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45g of rice flour
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80g of plain flour
Dairy
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38g of skimmed milk, powder
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1250ml of whole milk
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375g of double cream
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87g of unsalted butter, cubed and softened
Speciality Ingredients
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50g of glucose syrup
Beverages
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60g of hot water