Ginger Milk Pudding (Jiang Zhi Zhuang Nai)
Warm milk poured over fresh ginger juice sets in minutes into a soft, wobbly pudding with a gentle peppery warmth.
- Time20 min
- LevelMedium
- Costabout £0.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Finely grate the ginger and squeeze it hard through a muslin cloth or fine sieve. You need 4 tablespoons of clear juice.
- 2
Pour 1 tablespoon of ginger juice into each of 4 small heatproof bowls or cups. Do not stir it later.
- 3
Heat the milk and sugar in a pan over a medium heat, stirring, until steaming hot with small bubbles at the edge. Do not let it boil.
5 min - 4
Pour the hot milk into a jug, then pour it from a height of about 20 cm into each bowl, straight onto the ginger juice. Do not stir.
- 5
Leave undisturbed for 5 to 10 minutes. It is set when it wobbles as one piece and a skin forms.
10 min - 6
Serve warm, or chill for an hour. If it has not set, the milk was too hot or too cool, so reheat to steaming and try again.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
