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Cranberry-crowned pud with white chocolate custard

Cranberry-crowned pud with white chocolate custard

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Freezable (cooked)
Nutrition: per serving
HighlightNutrientUnit
kcal650
fat32g
saturates19g
carbs88.8g
sugars64g
fibre1g
protein9g
low insalt1.01g
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Ingredients

For the topping

For the sponge

For the custard

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.

Goes well with

Recipe from Good Food magazine, January 2008

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Overall rating

Rating: 5 out of 5.4 ratings
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