Ginger Cake Pudding
This was a happy accident that proved so popular, I thought I would share it! The perfect “make do & re use” pudding….
Left over Ginger Cake loaf, sliced into thick slices (I used 1/2 loaf)
Full fat milk (I used 1/2 pint)
2 eggs, beaten
1 tbsp soft brown sugar
1 piece of christallised ginger
Grease an oven proof dish and arrange the slices of cake so that they overlap and have peeks peeking out to crisp up in the oven. Chop the christallised ginger into small pieces and sprinkle over the cake slices. Beat the eggs, milk and sugar together to make the custard base and pour over the cake. You can use the back of a fork to gently press down so that the cake is soaked in the liquid. Leave in the fridge for a while and bake in a moderate oven (160/gas4) for about 40 minutes and serve with cream. You may need to cover the dish with foil if your corners are beginning to burn (like mine!). Enjoy.