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Steamed vanilla sponge with butterscotch sauce & custard

• John Torode

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Serves 4

More effort

Prep: 20 mins

Cook: 2 hrs

A star rating of 3.3 out of 5.4 ratingsRate

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Finish Sunday lunch with John Torode's indulgent and nostalgic steamed pud

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Ingredients

Nutrition

Units:

MetricUS

For the sponge

• 250g butter

  softened, plus extra for greasing

• 250g caster sugar

• 4 eggs

• 1 tsp vanilla extract

• 250g flour

• 1 tsp baking powder

• 50ml milk

For the custard

• 250ml milk
• 2 egg yolks
• 25g caster sugar
• 2 tsp cornflour
• few drops vanilla extract

For the butterscotch sauce

• 75g caster sugar
• 25g butter
• 50ml double cream

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Nutrition: per serving

• kcal1308

• fat75g

• saturates43g

• carbs148g

• sugars98g

• fibre2g

• protein18g

• salt1.47g

  low

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Method

• step 1

  Butter a 1.5-litre pudding basin. To make the sponge, cream the butter and sugar in a mixing bowl until pale and fluffy. Add the eggs, one at a time, mixing well between each addition, then add the vanilla extract.

• step 2

  Sift the flour and baking powder into the bowl and fold into the sponge mixture, ensuring there are no lumps of flour remaining. Finally, stir the milk into the mixture.

• step 3

  Fill the basin with the sponge mixture and cover with a double layer of buttered foil and baking parchment, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 2 hrs until an inserted skewer comes out clean.

• step 4

  To make the custard, bring the milk to the boil. In a bowl, beat together the yolks, sugar, cornflour and vanilla extract. Pour the scalded milk over the egg mix and beat well. Return to the pan and place over a low heat, stirring for a few mins until the mix begins to thicken. Take off the heat and leave to cool.

• step 5

  For the butterscotch sauce, dissolve the sugar with 2 tbsp water over a low heat. Bring to the boil; do not stir. When the sugar has turned into a dark, golden caramel, whisk in the butter. Remove from the heat and stir the cream through.

• step 6

  When the sponge is cooked, turn out onto a plate, drizzle with the butterscotch sauce and serve with the custard.

Recipe from Good Food magazine, November 2011

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A star rating of 3.3 out of 5.4 ratings

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