- Preheat oven to 180°C. Lightly grease with butter, four 1-cup ovenproof ramekins. Place ramekins or dish in a deep baking dish.
- Place glaceed ginger and milk in a small saucepan over a medium heat. Bring to a low simmer, ensuring milk does not boil, then remove from heat. Set aside for 15 minutes allowing ginger flavour to infuse milk.
- Meanwhile, using an electric mixer beat butter and sugar until mixture is crumbly. Add yolks one at a time, mixing well after each addition. Stir in the flour to combine well. Gradually add the zest and juice, stirring continuously, to combine well. Strain cooled milk into a jug, discarding ginger. Slowly pour into the batter, whisking continuously to combine well.
- In a separate bowl, whisk the three egg whites until just stiff. Fold the whites into the batter until just incorporated, without big white lumps remaining. Ladle mixture into ramekins.
- Transfer ramekins to oven and carefully pour in boiling water to come halfway up the sides of ramekins. This creates a water bath (bain marie) to gently cook the pudding.
- Bake ramekins for 25 minutes, or until tops are golden and slightly firm when pressed. Carefully remove baking dish from oven and set aside for a minute. Using a tea towel carefully remove ramekins from the water bath, then dry outsides of ramekins.
- To serve, dust with icing sugar, top with dollop of cream and sprinkle of candied zest, if using.
CANDIED DELITE MANDARIN PEEL
- Using a peeler, remove peel from two Delite Mandarins. Using a sharp knife remove white pith from the skin. Slice skin into fine strips.
- Place ¼ cup castor sugar and ¼ cup water in saucepan over a medium heat and stir until sugar dissolves.
- Add mandarin strips and cook until mixture turns a light golden coloured syrup, without stirring. Watch carefully, otherwise, mixture will darken quickly and turn to a sticky toffee. Immediately remove from heat.
- Transfer peel and syrup to a jar. Store in refrigerator until required. Will keep for up to a month.
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