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Cranberry steamed pudding

Cranberry-crowned pud with white chocolate custard

Cranberry steamed pudding

Name: Cranberry steamed pudding
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 8
Cuisine: British
Ingredients: 175g fresh or frozen cranberry; 200g jar redcurrant jelly; 50g golden caster sugar; 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; 500ml pot fresh vanilla custard; 100g white chocolate

Jane Hornby

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Serves 8

Easy

Prep: 20 mins

Cook: 1 hr and 45 mins

A star rating of 5 out of 5.4 ratingsRate

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We've wound back the years with this classic steamed pud, perfect for a cold winter's day

Freezable (cooked)

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Chocolate biscuit truffles

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Ingredients

Nutrition

Units:

MetricUS

For the topping

175g fresh or frozen cranberry
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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Nutrition: per serving

kcal650
fat32g
saturates19g
carbs88.8g
sugars64g
fibre1g
protein9g
salt1.01g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, January 2008

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A star rating of 5 out of 5.4 ratings

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