John Torode and Lisa Faulkner served up delicious little ginger puddings with cardamom custard on John’s and Lisa Weekend Christmas Kitchen.

The ingredients are: 75g butter, 2 tbsp black treacle, 140ml warm water, 175g self-raising flour, ½ tsp baking powder, 1 tsp bicarbonate of soda, ½ tsp ground ginger, 1 tsp ground allspice, 100g light Muscovado sugar, 1 inch of fresh ginger, grated, 2 eggs, 6 pieces stem ginger, finely chopped and 3 chocolate covered ginger biscuits, roughly chopped.

For the cardamom custard: 6 cardamom pods, 250ml milk, 250ml double cream, 6 egg yolks and 65g caster sugar.

To serve: Gold leaf and Dark chocolate/ginger.

For the pudding mould: 30g butter, softened and 1 tbsp icing sugar mixed with 1 tsp ground ginger.

You will need 8 dariole moulds.

See recipes by Lisa in her book titled : Tea and Cake with Lisa Faulkner available from Amazon now.