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    Ginger banana pudding with coconut custard

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    Ginger banana pudding with coconut custard

    The addition of ginger gives this an authentic Asian feel. The coconut custard is worth it if you have time, otherwise serve with cream or even simple coconut milk.

    • Preparation time: 20 minutes
    • Cooking time: 35 minutes to 50 minutes
    • Total time: 55 minutes to 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4


    • Coconut custard
    • 200ml Coconut milk
    • 200ml Milk
    • 2 Egg yolks
    • 2 tbsp Caster sugar
    • 1 tsp Cornflour
    • 125g Plain flour
    • A pinch Salt
    • 3 tsp Baking powder
    • 1 Banana, mashed
    • 200ml Milk
    • 85g Unsalted butter, melted
    • 1 Egg, lightly beaten
    • 1 tsp Ground ginger
    • 140g Soft light brown sugar
    • 3 tbsp Golden syrup


    1. Preheat the oven to 180˚C/gas 4. Sift the flour, salt, sugar and baking powder into a bowl. Add the banana, milk, butter, egg and ginger and whisk together until well combined. Pour into a greased 2 and a 1/2 litre baking dish.
    2. Place the brown sugar, golden syrup and 250ml water in a small pan and bring to the boil. Pour the boiling mixture over the pudding, then bake for 30–40 minutes.
    3. To make the custard, put all the ingredients in a small pan. Whisk, without boiling, over a low heat for 5–10 minutes, until the custard has thickened.
    4. Serve scoops of the warm pudding with the custard.

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    Cook's tips

    Limes are a regular feature in thai cooking. To extract as much juice as possible from the fruit, roll them on a work surface, pressing firmly, before squeezing.


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