Steamed Syrup Pudding with Vanilla and Cardamom Custard Recipe
Steamed sponges are a dense, fluffy, sticky treat which doesn’t deserve to be typecast as a retro pudding. We’ve kept things simple here to showcase the texture of the sponge, but the cardamom-spiked custard is a little twist which makes all the difference.
Ingredients
- unsalted butter, to grease
- 6 tsp golden syrup
- 150g of Doves Farm Organic Self Raising White Flour
- 80g of shredded suet
- 80g of caster sugar
- 2 Freshlay Farms Golden Yolker® eggs
- 120ml of whole milk
- 400ml of whole milk
- 200ml of double cream
- 5 green cardamom pods, bashed
- 1 vanilla pod, split and seeds scraped
- 4 egg yolks
- 60g of caster sugar
Method · 40 min
- Generously grease each ramekin with butter, then add 1 tsp of golden syrup into each base
- Combine the flour, suet, sugar and a pinch of salt in a mixing bowl. In a separate bowl, whisk the eggs and milk together, then fold in the dry mixture to create a thick batter. Divide the batter into each prepared ramekin, leaving some space at the top for them to rise
- Cut small squares of baking paper and foil, then cover each ramekin with both, sealing them tightly. Transfer the covered ramekins into a large saucepan
- Pour in enough boiling water to come up halfway around the ramekins, then put the lid on the pan. Put over a medium heat and cook for 25 minutes
- Meanwhile, make the custard. Put the milk, cream, cardamom and vanilla seeds and pod in a small saucepan and gently heat until steaming. Meanwhile, beat the egg yolks and sugar together until light and fluffy
- Whisk a splash of the hot milk mixture into the yolks to temper them, then transfer back into the saucepan and continue to cook over a low heat, stirring constantly, until thickened to your liking
- To serve, run a small knife around the edge of each ramekin, then turn it out onto a serving plate. Serve with a little of the warm custard, with plenty more alongside
