Ingredients

• 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

Directions

• 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.