- 100g/4oz self-raising flour
- 100g/4oz caster sugar
- 100g/4oz softened butter
- 2 free-range eggs
- 25ml/1fl oz milk
- 4 tbsp honey
- 1 tsp ground ginger
- 4 free-range egg yolks
- 40g/1½oz caster sugar
- 150ml/5fl oz milk
- 150ml/5fl oz double cream
- 1 vanilla pod, split
- To make the sponge puddings grease and lightly flour four ramekins.
- Place the flour, sugar, butter, eggs and milk in a blender and process to a smooth batter.
- Mix the honey and ground ginger together and place a spoonful in the base of each ramekin.
- Pour the sponge mixture on top.
- Lightly place some cling film over the top of each ramekin, so it's not touching the sponge mixture.
- Place in the microwave on a high setting for two minutes. The sponges should rise, and be just firm to the touch.
- To make the custard, place the egg yolks and sugar in a bowl and whisk until well blended.
- Place the milk and cream in a saucepan.
- Scrape the inside of the vanilla pod into the milk mixture and bring to the boil.
- Sit the bowl of beaten eggs over a pan of hot water and whisk the milk into the egg mixture.
- As the egg yolks warm, the mixture will thicken to create custard.
- Keep stirring until it coats the back of the spoon.
- Remove the bowl from the heat.
- To serve, turn out the sponge onto a plate and spoon over the custard.