Gingerbread pudding

Makes one bundt pudding

Gingerbread pudding

300 grams of plain flour

3 ½ teaspoons of baking powder

1 teaspoon of salt

2 tablespoons of ground ginger

115 grams of unsalted butter (softened)

300 grams of caster sugar

1 teaspoon of vanilla bean paste

3 large eggs

300 millilitres of whole milk

Make the gingerbread pudding

1. Preheat your oven to 180C.
2. Grease a bundt tin.
3. In a medium bowl, sift the flour, baking powder, ground ginger and salt. Set aside.
4. In the bowl of a stand mixer, beat the butter until smooth.
5. Add the caster sugar to the butter and cream for 3 to 5 minutes or until light and fluffy.
6. Slowly add the vanilla bean paste and eggs to the butter and sugar mixture. Mix until combined.
7. Add the flour mixture in three batches, alternating with the milk until combined.
8. Pour the batter into the prepared bundt tin.
9. Bake for 40 to 45 minutes or until an inserted skewer comes out of the centre of the pudding clean.
10. Serve hot with cream or custard.