Ingredients

For the puddings:     

• butter for greasing     

• 2 tablespoons runny honey     

• 3 pieces stem ginger, finely chopped     

• 1 tablespoon stem ginger syrup     

• juice and zest 2 limes     

• 85g / 3 oz butter, softened     

• 85g / 3 oz caster sugar     

• 2 eggs, beaten     

• 85 g / 3 oz self-raising flour          

 

For the custard:

• 300mls (1/2 pint) milk     

• ½ pint double cream     

• 4 egg yolks     

• 55g (2oz) sugar     

• sprig of rosemary

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Method

1. Preheat oven to 200 C/ 400 F/ gas mark 6. Grease 4, size 7 ramekins with a little butter.

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2. Place the runny honey, stem ginger and syrup into a bowl and pour in the juice of 1 ½ limes. Mix well then divide equally between the four ramekins.

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3. Put the butter, sugar and eggs into a blender and whiz until light and fluffy. Add the flour to the blender with the lime zest and remaining lime juice and whiz quickly to mix everything together.

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4. Divide the mixture equally between the ramekins then stand the ramekins in a roasting tin. Pour in enough boiling water to come half way up the ramekins then cover the whole roasting tin with foil and seal tightly round the edges.

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5. Steam bake in the oven for approximately 40 minutes till soft and springy on top or until a skewer inserted in the middle comes out clean. Run a knife around the edge and serve with rosemary custard, vanilla ice cream or thick double cream.

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To make the custard:

1. Heat the milk and cream in a pan with the rosemary and very gently bring to the boil. 

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2. In a bowl, beat the yolks and sugar together. Remove the milk and cream from the heat and gradually pour onto the yolks and sugar, stirring continuously. Strain the mixture back into a clean pan.

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3. Return the pan to a very low heat and stir continuously until the mixture thickens enough to coat the back of a spoon, but do not allow to boil.

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