A comfort pudd, especially with the Crème Anglaise/Vanilla Custard recipe below.
- 175 g plain flour
- 1 tsp baking powder
- 3/4 tsp mixed spice
- 75 g vegetable suet
- 50 g light brown sugar
- 70 g currants
- 1 small bramley apple
- 1/2 lemon, zest only
- 150 ml milk
- 300 ml milk
- 200 ml cream
- 5 egg yolks
- 100 g sugar
- 1 vanilla pod
- Place a large pan filled with 1 to 1 ½ inches of water on the hob and bring to a simmer.
- Meanwhile, sift the flour, baking powder and mixed spice into a bowl.
- Stir in the currants, suet and sugar.
- Peel, core and finely dice the Bramley apple.
- Add to the mix along with the grated zest of ½ a lemon.
- Pour over the milk and use a wooden spoon to mix it all into a thick lumpy batter.
- Divide the mix between 6 individual pudding basins or 1 large 1.2litre basin.
- Cover the top of each pudding with a layer of greaseproof paper and cover tightly with foil.
- Place the puddings into the pan of simmering water, ensuring the water does not come more than half way up the sides of the basins.
- Cover with a lid and leave to gently simmer for 1½ hours for individual puddings, or 2½ hours for a large one.
- Remove from the pan and peel off the foil and greaseproof paper (they will be moist and a little sticky to touch).
- Run a knife around the edge of the puddings and invert out into a bowl.
- Serve immediately with lashings of hot custard.
- Place milk, cream, half the sugar and vanilla in a pot and bring to the boil.
- Place the egg yolks and the rest of the sugar in a mixing bowl. Mix until all the sugar is incorporated but not fluffy.
- Pour 3 small ladles of the milk and cream mix over the eggs and whisk together. This will bring your eggs and sugar up to temperature. Add this to the remainder of the cream and milk mix and whisk. Do not put back on the heat.
- Strain immediately into a wide flat dish and refrigerate till cool
Wad'es top tips: If you have a wire rack small enough to put at the bottom of the pot then use it as you want to completely steam the pudding. If you make extra puddings they can be reheated in the microwave for a few seconds. Don't put the custard mix back on the heat as it could scramble.
More by Wade Murphy:
- Slow Roasted Belly of Pork, Savoy Cabbage: Today
- Fish Cakes and Kale Salsa Verde: Today show
- Funky Orange Black Pepper Fudge: Today show