These cute oven-steamed puds with nutmeg custard are almost like blonde Christmas puddings
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Heat 700ml/1.25 pints full-fat milk with a good grating of nutmeg and 50g/2oz caster sugar. When just beginning to boil, remove from heat. Put 4 egg yolks into a large bowl, stir in 2 tbsp cornflour until smooth, then gradually stir in hot milk. Clean out the milk pan, then return the custard mixture into it. Cook over gentle heat, stirring with a wooden spoon, until thickened. If not serving immediately, cover with cling film on the surface of the custard, then gently reheat.