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