Date custard with ginger sauce

Recipe from: 6/1/1989 12:00:00 AM
Ingredients 16
Servings 4
Time

Ingredients

  • DATE CUSTARD
  • 12
    ml
    cornflour
  • 250
    ml
    milk
  • 2
    ml
    vanilla essence
  • 5
    ml
    lemon rind, grated
  • 12
    ml
    margarine
  • 4
    eggs
  • 150
    g
    dates, chopped
  • GINGER SAUCE
  • 20
    ml
    cornflour
  • 375
    ml
    milk
  • 12
    ml
    preserved ginger, chopped
  • 80
    ml
    sugar
  • 12
    ml
    margarine
  • 10
    ml
    lemon juice
  • 12
    ml
    orange juice
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Combine the cornflour with a little of the milk to form a smooth paste. Heat the remaining milk. Add the paste to the heated milk and stir continuously until the mixture comes to the boil. Stir in the vanilla essence, lemon rind and margarine. Beat the eggs until pale and fold into the milk mixture with the chopped dates. Pour into a greased 22 cm diameter ovenproof dish. Stand in a baking tin with boiling water in it and bake in the oven for about 30 minutes or until the custard has set. To make the ginger sauce, combine the cornflour with a little of the milk to form a paste. Add the ginger pieces to the remaining milk and heat. Add the sugar and the cornflour paste and bring to the boil, stirring continuously. Simmer for 3 minutes. Remove from the heat and add the margarine, and the lemon and orange juice. Stir thoroughly. Serve with the date custard. Serves 4.
 

Read more on: bake  |  fruit
 

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