Cranberry-crowned pud with white chocolate custard

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Jane Hornby

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Recipe by Jane Hornby

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1. Put 100g cranberries in a saucepan with the redcurrant jelly and sugar. Simmer for 5 mins, then leave to cool. Meanwhile, put a pan of water on to simmer and butter a 1.4 litre/2½ pint basin. Butter a large sheet of baking paper, sit on a same-size sheet of foil and fold a leat in the middle. Beat all the sponge ingredients together, then stir in the remaining cranberries. Spoon a third of the cranberry and redcurrant mix into the bowl, then spoon the sponge mix on top.
2. Cover with the paper and foil, tie with string and steam, lid on, for 1½ hrs. To serve, reheat the cranberry mix and pour over the top of the turned-out pudding. Can be made up to 2 days ahead and re-steamed for 30 mins or microwaved for 5 mins on High. 3 To make the custard, put the chocolate into a microwave-proof bowl, add the custard and heat according to pack instructions, stirring every 30 secs until the chocolate has melted.

Per serving

650 kcalories, protein 9g, carbohydrate 88.8g, fat 32 g, saturated fat 19g, fibre 1g, salt 1.01 g

'The Cranberry-crowned pudding was easy to make - I loved the simplicity of mixing it together in one go. The jammy sauce and the custard were both delicious.'

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• Janet

  17 May 2008

  Janet rated and commented on this recipe

  

  Absolutely delicious!

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Ingredients

FOR THE TOPPING

• 175g fresh or frozen cranberries
• 200g jar redcurrant jelly
• 50g golden caster sugar

FOR THE SPONGE

• 175g self-raising flour
• 1 tsp baking powder
• 200g golden caster sugar
• 4 eggs
• seeds from a vanilla pod
• 200g butter
• 1 tsp baking powder

FOR THE CUSTARD

• 500ml pot fresh vanilla custard
• 100g white chocolate

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 20 mins

Cook min 1 hr 45 mins

Cooked

Ingredients

FOR THE TOPPING

• 175g fresh or frozen cranberries
• 200g jar redcurrant jelly
• 50g golden caster sugar

FOR THE SPONGE

• 175g self-raising flour
• 1 tsp baking powder
• 200g golden caster sugar
• 4 eggs
• seeds from a vanilla pod
• 200g butter
• 1 tsp baking powder

FOR THE CUSTARD

• 500ml pot fresh vanilla custard
• 100g white chocolate

Per serving

650 kcalories, protein 9g, carbohydrate 88.8g, fat 32 g, saturated fat 19g, fibre 1g, salt 1.01 g

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