Steamed vanilla sponge with butterscotch sauce & custard
- Preparation and cooking time
- More effort
- Serves 4
Finish Sunday lunch with John Torode's indulgent and nostalgic steamed pud
For the sponge
For the custard
For the butterscotch sauce
- STEP 1
Butter a 1.5-litre pudding basin. To make the sponge, cream the butter and sugar in a mixing bowl until pale and fluffy. Add the eggs, one at a time, mixing well between each addition, then add the vanilla extract.
- STEP 2
Sift the flour and baking powder into the bowl and fold into the sponge mixture, ensuring there are no lumps of flour remaining. Finally, stir the milk into the mixture.
- STEP 3
Fill the basin with the sponge mixture and cover with a double layer of buttered foil and baking parchment, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 2 hrs until an inserted skewer comes out clean.
- STEP 4
To make the custard, bring the milk to the boil. In a bowl, beat together the yolks, sugar, cornflour and vanilla extract. Pour the scalded milk over the egg mix and beat well. Return to the pan and place over a low heat, stirring for a few mins until the mix begins to thicken. Take off the heat and leave to cool.
- STEP 5
For the butterscotch sauce, dissolve the sugar with 2 tbsp water over a low heat. Bring to the boil; do not stir. When the sugar has turned into a dark, golden caramel, whisk in the butter. Remove from the heat and stir the cream through.
- STEP 6
When the sponge is cooked, turn out onto a plate, drizzle with the butterscotch sauce and serve with the custard.