Lemon and Ginger Pudding with Lemon Custard {gluten-free}

Last Updated on April 22, 2019 by Georgina Hartley

Lemon and Ginger Pudding with Lemon Custard is gluten-free and zealous with flavour. A warm comforting pudding for these cold snowy days.

If you are looking for a pudding which is easy to make but punchy with flavour then Lemon and Ginger Pudding with Lemon Custard is exactly the pudding you are looking for. The sponge pudding packs in the zing of fragrant citrus and the spicy warmth of ginger using both ground ginger and stem ginger.

Lemon and Ginger Pudding is also gluten-free and the main flour I chose to base my blend around is sorghum flour. This is my current favourite gluten-free flour as I adore the flavour and it really matches well here with the lemon and ginger. The earthiness of the sorghum appealingly contrasts to the fresh lemon but buddies up close with the rustic notes of the ginger. Sweet rice flour is added to the blend to give the sponge bounce and help bind it all together and a dash of almond flour is used for taste and added moisture.

Although this pudding has lots of lemon zest going on in the mix I was a little more restrained with adding the lemon juice as a heavy hand can make the sponge deflate. And so the lemon flavour is given as much credibility as the ginger I have paired the pudding with a fresh lemon custard. It is so deliciously good that all of us were happily digging into the custard directly from the saucepan with our spoons.

Do you make fresh custard in your house? I always have the ingredients in so find it easier to make than buy and perhaps only five minutes more time than prepping Bird’s custard (if the latter is your habit). However, in this case the milk needs to be infused with the lemon peel for at least 2 hours so you will have to think ahead a little. By infusing the custard with lemon peel rather than juice you are eliminating a concern for splitting. But a further reason for this method is that the infusion with the peel gives a wonderfully floral rather than sharp lemony taste.

For this recipe I used Homemade Stem Ginger in the pudding since I had it to hand but by all means you can use it ready made from the supermarket. By the same token I decorated the Lemon and Ginger Pudding with Homemade Crystallised Ginger and although it isn’t necessary at all, it gave yet another dimension of ginger to the pudding and was utterly delicious. Again, you can use shop bought or leave it out entirely.

REMEMBER TO SUBSCRIBE TO THE FROM THE LARDER NEWSLETTER FOR EXCLUSIVE RECIPES, UPDATES AND LOADS OF GLUTEN-FREE LINKS PLUS RECEIVE ALL THE LATEST RECIPES DELIVERED INTO YOUR INBOX!

If you make this Lemon and Ginger Pudding with Lemon Custard then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

PIN THIS POST TO READ LATER!

Lemon and Ginger Pudding with Lemon Custard {gluten-free}

Lemon and Ginger Pudding with Lemon Custard is gluten-free and zealous with flavour. A warm comforting pudding for these cold snowy days.

Print Pin Rate

Course: Dessert

Cuisine: British

Keyword: lemon and ginger pudding, lemon and ginger pudding recipe, lemon custard

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 2 hours 55 minutes

Servings: 9 servings

Calories: 453kcal

Author: Georgina Hartley

Ingredients

• 200 g unsalted butter
• 200 g caster sugar
• zest of 3 lemons
• 2 tablespoons fresh lemon juice
• 4 eggs
• 90 g sorghum flour
• 75 g sweet rice flour
• 35 g almond flour
• 2 teaspoons ground ginger
• 1½ teaspoons baking powder
• 1/2 teaspoon salt
• 70 g stem ginger finely chopped, about 4 balls
• 100 g crystallised ginger sliced to decorate (optional)

Lemon Custard

• 300 ml whole milk
• ½ lemon
• 3 egg yolks
• 1 tablespoon caster sugar
• 1 teaspoon tapioca flour * optional

Instructions

• Pre-heat the oven to 180°C/160°C fan/gas mark 4.
• Line and grease an 8 inch square baking tin.
• Cream the butter and sugar with the lemon zest for a few minutes until light and fluffy.
• Add the eggs one at a time, mixing until thoroughly incorporated and stir in the lemon juice.
• Sift together the flours, ground ginger, baking powder and salt then mix into the rest of the ingredients until just combined.
• Stir in the stem ginger.
• Pour the batter into the baking tin, smoothing the top and bake in the oven for around 30-35 minutes until the sponge has browned on top and an inserted toothpick comes out clean.
• Remove from oven, rest for five minutes then carefully turn out onto a wire rack. Either leave the cake to cool completely to reheat later or serve whilst still warm with the custard. Arrange the crystallised ginger over the top of the pudding if using.

Lemon Custard

• Slice the peel away from the lemon half with a very sharp knife, making sure to remove all the pith.
• Place the lemon peel into a saucepan along with the milk and heat until just below boiling point.
• Remove the milk from the heat and leave the milk to infuse with the lemon for at least 2 hours.
• Whisk the egg yolks with the sugar in a medium bowl until pale and thick then stir in the tapioca flour if using.
• Remove the lemon peel from the milk and re-heat the milk in a medium sized saucepan until just below boiling.
• Take the milk off the heat and then pour in a very thin and steady stream into the eggs, whisking all the while until all the milk has been incorporated.
• Pour the custard mixture back into the saucepan and bring to a very gentle boil and the custard has thickened, stirring all the time.
• Remove from the heat and serve over the Lemon and Ginger Pudding.

Notes

*I love a thick custard and I find tapioca flour is the easiest way without adding another egg which would make the custard too ‘eggy’. It also helps to stabilise the custard. However it is not necessary at all and I have made the custard quite happily in the past without the tapioca, the resulting custard is just a little thinner.

Nutrition

Calories: 453kcal | Carbohydrates: 52g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 188mg | Sodium: 180mg | Potassium: 234mg | Fiber: 1g | Sugar: 34g | Vitamin A: 16% | Vitamin C: 5.9% | Calcium: 10.3% | Iron: 6.7%

SHOP THE RECIPE

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

This is the sorghum flour I’ve been using recently and I’ve been really loving it.yourhealthstore Premium Whole Grain Gluten Free Sorghum Flour 1kg (sweet white) It’s earthy, nutty and produces a fluffy and tender cake.

The almond flour I love to use is RealFoodSource Certified Organic Extra Fine High Protein Almond Flour (1KG) from Amazon and I love it. It panics me when my bag is starting to look empty as I use it all the time. It’s very finely milled and more powder-like than ground almonds or almond meal.

I have had this KitchenCraft MasterClass Non-Stick Deep Square Cake Tin with Loose Base, 20 cm (8″) for years and it’s always served me really well for brownies, bars, cakes and puddings.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Homemade Stem Ginger in Syrup

Homemade Crystallised Ginger

Bramley Apple and Mincemeat Pudding

Blackberry Lemon Pudding

Sticky Toffee Baileys Pudding