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Maple syrup sponge pudding with almond custard and blueberry compôte

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Chefs: Put Your Menu Where Your Mouth Is
Warm up with a deliciously moist steamed syrup pudding served with homemade custard and fruit compôte.

Method


  1. For the syrup sponge pudding, generously grease the inside of an 850ml/1½pt pudding basin with the butter and place in the fridge for five minutes.

  2. Remove from the fridge and add the maple syrup to the base of the pudding basin.

  3. Put all the remaining ingredients into a large mixing bowl and mix until well combined. Pour into the basin over the maple syrup. Cover with a doubled piece of buttered foil, making a few pleats in the foil before pressing down firmly around the rim of basin. Secure the foil around the rim with string.

  4. Place the basin in a steamer over a large pot of boiling water and steam over a moderate heat for one and a half hours, ensuring that the saucepan does not boil dry. If you need to top up, use boiling water.

  5. In a heavy-based saucepan heat together the milk, double cream and vanilla pod.

  6. In a large bowl, whisk together the egg yolks and caster sugar until light and airy. Whisk in the almond liqueur.

  7. Whisk half of the hot milk mixture into the egg mixture, then pour the egg mixture back into the saucepan with the remaining hot milk.

  8. Over a very low heat, cook the mixture, stirring constantly, until thickened into a smooth custard. Set aside.

  9. For the blueberry compôte, put all the ingredients into a saucepan with four tablespoons (60ml/2fl oz) of water and bring to the boil. Simmer gently for five minutes and remove from the heat.

  10. To serve, once the puddings are cooked, remove the foil, turn out the pudding and serve in wedges with hot almond custard and blueberry compôte.

Ingredients

For the syrup sponge pudding

  • 25g/1oz unsalted butter
  • 2 tbsp maple syrup
  • 100g/3½oz flour, sifted
  • 1½ tsp baking powder
  • 2 large free-range eggs
  • 100g/3½oz brown sugar
  • 85g/3oz margarine
  • 1 tbsp whisky

For the almond custard

  • 100ml/3½fl oz milk
  • 200ml/7fl oz double cream
  • 1 vanilla pod, split lengthways
  • 3 free-range eggs, yolks only
  • 55g/2oz caster sugar
  • 20ml/1fl oz almond liqueur

For the blueberry compôte

  • 150g/5½oz blueberries
  • 50g/1¾oz sugar
  • ½ lemon, juice only

Shopping List

Maple syrup sponge pudding with almond custard and blueberry compôte

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Other


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