Cranberry-crowned pud with white chocolate custard

Cranberry-crowned pud with white chocolate custard

  • 1
  • 2
  • 3
  • 4
  • 5
(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


    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 eggs



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

    • seeds from a vanilla pod
    • 200g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 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
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…


    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    12th Jan, 2013
    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.
    24th Dec, 2010
    first time I made a pud, came out well and I enjoyed it.
    16th Apr, 2009
    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!
    17th May, 2008
    Absolutely delicious!
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?