- 110g/4oz self-raising flour
- 110g/4oz caster sugar
- 110g/4oz butter, plus extra for greasing
- 2 free-range eggs
- thumb-sized piece ginger, peeled, grated and squeezed dry in kitchen paper
- 200ml/7fl oz milk
- 200ml/7fl oz cream
- 1 stick lemongrass
- 2 tbsp caster sugar
- 3 free-range egg yolks
- For the sponge, place the flour, sugar, butter and eggs into a food processor and blend until smooth. Add the ginger and briefly blend again.
- Divide the mixture between four small microwave-safe pudding bowls greased with butter.
- Place into the microwave for eight minutes, or until sponges have risen and are cooked through.
- Turn out the sponges onto four plates and set aside.
- For the custard, place the milk, cream and lemongrass into a saucepan over a low heat and gently heat until steaming, but not boiling. Remove from the heat and leave to infuse for ten minutes.
- Place the caster sugar and egg yolks into a bowl and whisk together.
- Remove the lemongrass from the milk mixture and gradually pour the milk mixture into the bowl of eggs and sugar, whisking constantly.
- Return the mixture to a low heat and simmer, stirring continuously, until the custard coats the back of a spoon, then strain into a jug.
- To serve, pour equal portions of lemongrass custard over each sponge pudding and serve.