- 115g/4oz unsalted butter, in cubes, plus more for greasing the bowl
- 115g/4oz self-raising flour, plus more for sprinkling
- 115g/4oz caster sugar
- 50g/1¾oz crystallized ginger
- 1 tsp baking powder
- 2 free-range eggs
- 1 vanilla pod, seeds scraped out
- 150ml/5fl oz milk
- 100ml/3½oz double cream
- 2 free-range egg yolks
- 25g/1oz caster sugar
- 100g/3½oz caster sugar
- 25g/1oz brazil nuts
- To make the sponge pudding, grease a microwave-safe pudding bowl with butter then sprinkle with self-raising flour.
- Mix the flour, sugar, crystallised ginger and baking powder in a food processor. Add the butter and blend in the food processor.
- Add the eggs while mixing to form a sticky dough.
- Add the mixture to the pudding bowl and cover with cling film. Transfer to a microwave and cook on full power for five minutes. Remove from the microwave, remove the film and turn out onto a serving plate.
- To make the custard, place a small saucepan over a high heat. Add the vanilla seeds and the empty pod, milk and cream and bring to a simmer.
- Remove from the heat and allow to stand, letting the flavours infuse.
- Meanwhile, beat the egg yolks with the sugar in a large bowl.
- Remove the vanilla pod from the infused cream and gradually pour the vanilla cream into the egg mix whisking well continuously.
- Return the custard to the saucepan. Stir over a gentle heat until the custard thickens and coats the back of the spoon.
- To make the brazil nut brittle, place a small frying pan over a high heat. Add the caster sugar and brazil nuts to the pan and give the pan a shake every so often as the sugar caramelises.
- When the caramel reaches a deep, rich amber colour, remove from the heat and immediately pour the mixture onto a cold non-stick surface. Wait a few minutes and the mixture will set and become brittle.
- Shatter the brittle caramel with a rolling pin and set aside.
- To serve, drizzle the custard over the sponge and serve the brazil nut brittle pieces as a garnish on top.