Great British comfort food at its best! Let this pudding gently steam away while you enjoy the wonderful aromas, then serve it with proper vanilla custard
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Serves 6
Preparation time: 25 minutes
Cooking time: 2 hours
Suitable for freezing
1. In a large mixing bowl, beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, then stir in the vanilla. Sift in the flour, ground ginger and salt.
2. Using a fork or potato masher, mash the bananas thoroughly, then fold them into the creamed mixture with the milk.
3. Butter a 900ml (1 1/2 pint) pudding basin. Slice the stem ginger and place it in the bottom of the basin with the 3 tablespoons of syrup from the jar. Spoon over the creamed mixture and level the surface. Cover the basin tightly with a piece of buttered foil.
4. Steam the pudding in a steamer or a large saucepan for 2 hours, making sure that the water does not boil dry, and topping up with boiling water as needed. Thirty minutes before the pudding is ready, start to make the custard.
5. Put the milk and vanilla pod into a heavy-based saucepan and heat until almost boiling. Leave to cool and infuse for 15 minutes, then remove the vanilla pod and scrape out the seeds, adding these back to the milk. Beat the eggs and egg yolks together in a large heatproof bowl and blend in the cornflour. Add the warm milk and stir well. Position the bowl over a large saucepan of simmering water. Stir with a wooden spoon until the custard thickens - it will take about 15-20 minutes. Add the caster sugar to sweeten it.
6. Remove the foil from the pudding, run a knife around the edge to loosen it, then invert onto a serving plate. Serve with the custard.
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