Ginger Pudding

Ingredients

• 100 g (about ¼ cup plus 2 tablespoons) grated ginger
• 360 ml (about 1½ cups) milk
• 1 tablespoon caster (superfine) sugar, or to taste

Steps

1. Using a microplane or grater, grate the ginger and squeeze out the juice through cheesecloth or a fine sieve into a bowl. You need 2 tablespoonfuls of juice. You should see a fine layer of white starch. Put 1 tablespoon of juice into each of two bowls. Heat the milk and sugar to 60–65°C (140–150°F), stirring until the sugar has dissolved.
2. Stir the ginger juice, then pour the milk from a height of about 10 cm (4 inches) into the ginger juice. Don’t stir and don’t move the bowls. Leave for 5–10 minutes to set. Serve warm or chilled.