Steamed Sponge with Whisky Custard
Steamed Golden Syrup Sponge with Whisky Custard! The best pudding for winter days, it is a whole lotta naughty but it tastes SO nice. James used whisky from Ad Gefrin.
Ingredients
- 6 oz butter, softened
- 4 ½ oz caster sugar
- 3 large eggs
- 2 tbsp milk
- 1 orange, juice and zest
- 6oz self-raising flour
- 150ml golden syrup
Custard
- 8 egg yolks
- 75g caster sugar
- 300ml milk
- 300ml double cream
- 50ml whisky
Method
- Grease a 1 litre pudding bowl. Spoon the syrup into the bottom. Whisk together the butter and sugar until it’s light and fluffy. Then, add the eggs, milk and orange, and then fold in the flour. Pour this onto the syrup. Cover in greaseproof or tinfoil and tie a string around.
- Place a tea towel and metal ring into a large pan, pour boiling water ⅔s of the way up, place a lid on and simmer for 1 to 1.5 hours, 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, then pour over the egg mixture. Return to the pan and simmer until thickened, whisking continuously. Finish with the whisky. Sieve into a bowl.
- To serve, divide into bowls and pour over the custard.
Ingredients
- 6 oz butter, softened
- 4 ½ oz caster sugar
- 3 large eggs
- 2 tbsp milk
- 1 orange, juice and zest
- 6oz self-raising flour
- 150ml golden syrup
Custard
- 8 egg yolks
- 75g caster sugar
- 300ml milk
- 300ml double cream
- 50ml whisky
Method
- Grease a 1 litre pudding bowl. Spoon the syrup into the bottom. Whisk together the butter and sugar until it’s light and fluffy. Then, add the eggs, milk and orange, and then fold in the flour. Pour this onto the syrup. Cover in greaseproof or tinfoil and tie a string around.
- Place a tea towel and metal ring into a large pan, pour boiling water ⅔s of the way up, place a lid on and simmer for 1 to 1.5 hours, 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, then pour over the egg mixture. Return to the pan and simmer until thickened, whisking continuously. Finish with the whisky. Sieve into a bowl.
- To serve, divide into bowls and pour over the custard.
