We've wound back the years with this classic steamed pud, perfect for a cold winter's day
Ingredients
For the topping
- 175g fresh or frozen cranberry
- 200g jar redcurrant jelly
- 50g golden caster sugar
For the sponge
- 175g self-raising flour
- 1 tsp baking powder
- 200g golden caster sugar
- 4 eggs
- seeds from a vanilla pod
- 200g butter
- 1 tsp baking powder
For the custard
- 500ml pot fresh vanilla custard
- 100g white chocolate
Method
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Put 100g cranberries in a saucepan with the redcurrant jelly and sugar. Simmer for 5 mins, then leave to cool. Meanwhile, put a pan of water on to simmer and butter a 1.4 litre/2½ pint basin. Butter a large sheet of baking paper, sit on a same-size sheet of foil and fold a leat in the middle. Beat all the sponge ingredients together, then stir in the remaining cranberries. Spoon a third of the cranberry and redcurrant mix into the bowl, then spoon the sponge mix on top.
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Cover with the paper and foil, tie with string and steam, lid on, for 1½ hrs. To serve, reheat the cranberry mix and pour over the top of the turned-out pudding. Can be made up to 2 days ahead and re-steamed for 30 mins or microwaved for 5 mins on High. 3 To make the custard, put the chocolate into a microwave-proof bowl, add the custard and heat according to pack instructions, stirring every 30 secs until the chocolate has melted.