Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Lemon and ratafia steamed pudding with bay leaf custard
Serves 5-6 Starters and mains
Ingredients
- 175g unsalted butter, softened
- 2tbsp demerara or soft brown sugar
- 1 small lemon plus finely grated
- zest of 2 unwaxed lemons and the juice of 1 lemon
- 150g golden caster sugar
- 2 large eggs, beaten
- 50g ratafia biscuits, crumbled
- 50g blanched, toasted almonds, chopped
- 100g self-raising flour
For the custard
- 300ml full-fat milk
- 300ml whipping cream
- 2 large bay leaves, torn in half
- 1 vanilla pod
- 4 large egg yolks
- 50g caster sugar
Method
Butter a 1-1.2 litre pudding basin with 20g of the butter then shake the brown sugar around in the bowl to coat the inside. Slice the small lemon very thinly, discarding end slices and any pips. Press the lemon slices over the base and side of the coasted basin.
Cream the remaining butter with the golden caster sugar until light and fluffy. Gradually beat in the eggs, a little at a time. Beat inthe grated lemon zest, crumbled biscuits and chopped almonds. Fold in the flour and then the lemon juice, adding 1-2tbsp hot water if necessary to make a dropping consistency.
Spoon the mixture into the lined basin and cover with a circle of greaseproof paper, then cover the basin with a layer of greaseproof followed by one of foil, both coming well below the outer rim of the basin. Tie string tightly around the rim and knot the string over the basin to form a handle. Trim off excess paper and foil.
Stand the basin in a large, deep saucepan (on a trivet if you have one) and pour in boiling water to come just over half-way up the basin. Bring back to the boil and simmer, covered, for 2 hours, replenish the water from the kettle from time to time.
To make the custard, bring the milk and cream to the boil in a small saucepan with the bay leaves and the vanilla pod. Take off the heat and leave to steep for 30 minutes. Beat the egg yolks and caster sugar together in a heatproof bowl. Bring the milk mixture back to just under the boil and pour on to the yolks, whisking all the time. Set the bowl over a saucepan of barely simmering water and cook, stirring frequently, until the custard thickens to coat the back of a wooden spoon (about 15-20 minutes) or, if you’re brave, cook it over a direct heat in a saucepan (quicker but you risk curdling). Strain the custard into a heatproof jug and keep warm.
To serve, untie the string and remove the papers from the pudding basin. Run a knife around the sides of the pudding and turn out on to a heated serving plate. Serve with the custard.
Why not subscribe to the digital edition? Enjoy recipes and more on the go!
Advertisement