Name: Date custard with ginger sauce
Yield: 4 servings
Cuisine: Bake
Ingredients: 12.00 ml cornflour; 250.00 ml milk; 2.00 ml vanilla essence; 5.00 ml lemon zest only; 12.00 ml margarine; 4.00 eggs; 150.00 g dates chopped; 20.00 ml cornflour; 375.00 ml milk; 12.00 ml ginger preserved, chopped; 80.00 ml sugar; 12.00 ml margarine; 10.00 ml lemon juice; 12.00 ml orange juice

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Ingredients (14)

DATE CUSTARD

12.00 ml	cornflour
250.00 ml	milk
2.00 ml	vanilla — essence
5.00 ml	lemon — zest only
12.00 ml	margarine
4.00	eggs
150.00 g	dates — chopped

GINGER SAUCE

20.00 ml	cornflour
375.00 ml	milk
12.00 ml	ginger — preserved, chopped
80.00 ml	sugar
12.00 ml	margarine
10.00 ml	lemon juice
12.00 ml	orange juice

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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.