Steamed Sponge Pudding with Custard
Steamed Sponge Pudding with Custard, the ultimate comfort food! Get your pudding right every time with this brilliant masterclass recipe from James! Simple!
Ingredients
Sponge:
- 200g butter, softened
- 200g caster sugar
- 4 eggs
- 200g sr flour
- 1 tbs vanilla bean paste
- 150ml golden syrup
Custard:
- 8 egg yolks
- 75g caster sugar
- 300ml milk
- 300ml double cream
Method
Grease a 1 litre pudding bowl. Spoon the syrup into the bottom. Whisk together the butter and sugar until light and fluffy add the eggs and fold in the flour and vanilla. Pour onto the syrup. Cover in greaseproof paper and tie string around.
Put into a large pan , pour boiling water 2/3rds of the way up pop a lid on and simmer for 1 hour, keeping an eye on the water and topping up.
To make the custard, whisk together the egg yolks and custard. Warm the milk and cream together in a pan, pour over the egg mixture return to the pan and simmer until thickened whisking continuously. Sieve into a bowl.
To serve divide into bowls and pour over the custard.
Ingredients
Sponge:
- 200g butter, softened
- 200g caster sugar
- 4 eggs
- 200g sr flour
- 1 tbs vanilla bean paste
- 150ml golden syrup
Custard:
- 8 egg yolks
- 75g caster sugar
- 300ml milk
- 300ml double cream
Method
Grease a 1 litre pudding bowl. Spoon the syrup into the bottom. Whisk together the butter and sugar until light and fluffy add the eggs and fold in the flour and vanilla. Pour onto the syrup. Cover in greaseproof paper and tie string around.
Put into a large pan , pour boiling water 2/3rds of the way up pop a lid on and simmer for 1 hour, keeping an eye on the water and topping up.
To make the custard, whisk together the egg yolks and custard. Warm the milk and cream together in a pan, pour over the egg mixture return to the pan and simmer until thickened whisking continuously. Sieve into a bowl.
To serve divide into bowls and pour over the custard.
