Maple syrup sponge pudding with almond custard and blueberry compôte

18th July 2016 - Recipes

Quick recipe finder Maple syrup sponge pudding with almond custard and blueberry compôte

Preparation time

less than 30 mins

Cooking time

1 to 2 hours

Serves

Serves 4

Dietary

Warm up with a deliciously moist steamed syrup pudding served with homemade custard and fruit compôte.

By Ed Baines From Chefs: Put Your Menu Where Your Mouth Is

Ingredients

For the syrup sponge pudding

25g/1oz unsalted butter
2 tbsp maple syrup
100g/3½oz flour, sifted
1½ tsp baking powder
2 large free-range eggs
100g/3½oz brown sugar
85g/3oz margarine
1 tbsp whisky

For the almond custard

100ml/3½fl oz milk
200ml/7fl oz double cream
1 vanilla pod, split lengthways
3 free-range eggs, yolks only
55g/2oz caster sugar
20ml/1fl oz almond liqueur

For the blueberry compôte

150g/5½oz blueberries
50g/1¾oz sugar
½ lemon, juice only

Method

For the syrup sponge pudding, generously grease the inside of an 850ml/1½pt pudding basin with the butter and place in the fridge for five minutes.
Remove from the fridge and add the maple syrup to the base of the pudding basin.
Put all the remaining ingredients into a large mixing bowl and mix until well combined. Pour into the basin over the maple syrup. Cover with a doubled piece of buttered foil, making a few pleats in the foil before pressing down firmly around the rim of basin. Secure the foil around the rim with string.
Place the basin in a steamer over a large pot of boiling water and steam over a moderate heat for one and a half hours, ensuring that the saucepan does not boil dry. If you need to top up, use boiling water.
In a heavy-based saucepan heat together the milk, double cream and vanilla pod.
In a large bowl, whisk together the egg yolks and caster sugar until light and airy. Whisk in the almond liqueur.
Whisk half of the hot milk mixture into the egg mixture, then pour the egg mixture back into the saucepan with the remaining hot milk.
Over a very low heat, cook the mixture, stirring constantly, until thickened into a smooth custard. Set aside.
For the blueberry compôte, put all the ingredients into a saucepan with four tablespoons (60ml/2fl oz) of water and bring to the boil. Simmer gently for five minutes and remove from the heat.
To serve, once the puddings are cooked, remove the foil, turn out the pudding and serve in wedges with hot almond custard and blueberry compôte.

How-to videos

Steaming a pudding

Wrapping a pudding for steaming

Chefs: Put Your Menu Where Your Mouth Is

1. The Orient Express

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