Cranberry-crowned pud with white chocolate custard

Cranberry-crowned pud with white chocolate custard

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(4 ratings)

Prep: 20 mins Cook: 1 hr, 45 mins


Serves 8
We've wound back the years with this classic steamed pud, perfect for a cold winter's day

Nutrition and extra info

  • Cooked

Nutrition: per serving

  • kcal650
  • fat32g
  • saturates19g
  • carbs88.8g
  • sugars64g
  • fibre1g
  • protein9g
  • salt1.01g
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    For the topping

    • 175g fresh or frozen cranberry


      A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

    • 200g jar redcurrant jelly
    • 50g golden caster sugar

    For the sponge

    • 175g self-raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 200g golden caster sugar
    • 4 egg



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • seeds from a vanilla pod
    • 200g butter



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    For the custard

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


    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.

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    Comments (4)

    sallykindle's picture

    Delicious! Only had one small problem - is the butter supposed to be cold or softened? I used softened and the cranberries in the sponge all floated up to the top. That didn't stop us from scoffing down the lot.

    keketop's picture

    first time I made a pud, came out well and I enjoyed it.

    eleanormayo's picture

    I am giving 5 out of 5 to the white chocolate custard - I served it with the upside down mixed berry cake elsewhere on this site and it was a definite hit!

    janbomyers's picture

    Absolutely delicious!

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