Chocolate Steamed Pudding & Custard


The weather here has been bitterly cold and sleeting all day, so much so we’ve had a fire going since 2pm. Usually we don’t light it until around 5pm. Saying this I did get a bit of a shock 10 minutes ago when I went outside to put the rubbish out to find a thick covering of snow!

Rosie & Maria have set a cooking challenge called The Great British Pudding Challenge. This months challenge is Chocolate Steamed Pudding (you can find the recipe on Rosie’s blog) and I was never going to turn down the chance to cook a chocolate pudding! Apparently the traditional British pud is in decline and the idea of the challenge is promote awareness of the fantastic puds on available in the UK. This is the first proper steamed pud I’ve made and the steamer I own isn’t big enough so cooked it the way Gordon Ramsey advises in his Just Desserts book; in a large pan with boiling water about half way up the pudding bowl. It seemed to work and the pudding was beautifully light and not too sweet. To accompany the pudding, rather than the chocolate sauce that Rosie made I made custard. This is the first time I have made custard from scratch and was pleased with the results. But I admit there is times when totally fake Ambrosia custard is called for! The custard recipe is adapted from River Cottage Family Cookbook.


Proper Custard

Serves 2-3

125ml Whole milk
125ml single cream
vanilla pod
3 egg yolks
1 1/2 tbsp

1)Pour milk and cream into saucepan, add vanilla seeds. Heat gently until cream and milk begins to steam. Take off the heat.

2)Whisk egg and sugar together for about a minute. Pour the hot milk/cream into egg mix and quickly whisk. Pour back into the saucepan and gently heat. Stir with a wooden spoon constantly.

3) Once the custard evenly coats he back of the spoon, you can run your finger down the back of the spoon and the line stays distinct the custard is ready. According to Hugh this happens at 78oc. Strain the custard into a jug.

Gah…blogger formatting is playing up yet again…

Post Author: Jules

Freelance food geek who's passionate about food education.

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