Steamed Gooseberry and Almond Pudding with Pouring Custard

Instructions

1. 1

   Make the gooseberry compote: place the gooseberries, 75g caster sugar, the lemon zest and 1 tablespoon lemon juice in a medium saucepan. Bring to a gentle simmer over a medium hob, then cook for 6–8 minutes until the berries have softened but still hold a little shape. Remove from the heat and set aside to cool slightly.

2. 2

   Prepare the pudding basin: grease a 1.5-litre pudding basin with butter and cut a circle of baking paper to fit the base. Preheat a large deep saucepan with a lid and enough water to come two-thirds up the basin sides when placed inside.

3. 3

   Make the sponge batter: beat the unsalted butter with 125g caster sugar until pale and fluffy (about 2–3 minutes by hand or 1–2 minutes with an electric whisk). Beat in the eggs one at a time, then fold in the plain flour, baking powder and ground almonds. Add a pinch of salt, the vanilla extract and the lemon zest, then stir in enough milk (about 50–100ml) to give a soft, dropping consistency.

4. 4

   Assemble the pudding: spoon roughly one-third of the batter into the prepared basin, spread the cooled gooseberry compote over it, then dollop and smooth the remaining batter on top. Level the surface and scatter the flaked almonds over if using. Cover the basin with a round of baking paper and a double layer of foil, pleated in the middle to allow rising, then secure with string.

5. 5

   Steam the pudding: place the basin in the preheated saucepan, pour in enough gently simmering water to come two-thirds up the sides, cover with the saucepan lid and simmer gently for 1 hour 30 minutes. Check the water level every 20–25 minutes and top up with boiling water as necessary.

6. 6

   Rest the pudding: carefully remove the basin from the saucepan and leave to rest, still covered, for 10 minutes. This helps the sponge settle and makes unmoulding easier.

7. 7

   Make the pouring custard while the pudding rests: mix the cornflour with a little cold milk to make a smooth paste. In a small saucepan whisk together the remaining milk, double cream and 25g caster sugar, bring almost to the boil, then whisk in the cornflour paste. Return to a gentle heat and cook, whisking, for 2–3 minutes until thickened. Stir in a little vanilla and keep warm.

8. 8

   Unmould and serve: remove the foil and paper, run a small knife around the edge, invert the basin onto a warmed serving plate and lift off. Serve thick slices of the pudding with plenty of warm pouring custard.

Tips

• If you only have frozen gooseberries, use them straight from frozen for the compote — add an extra minute or two to the simmer time.
• Protect the foil seal by tucking baking paper under the foil before securing; it stops condensation dripping onto the sponge.
• Keep an eye on the water level while steaming — use boiling water to top up so the cooking doesn’t stop.
• Make the compote a day ahead and refrigerate; it intensifies the flavour and saves time on the day.
• Leftover slices reheat gently in a low oven (160°C fan/180°C conventional) for 10–12 minutes or in the microwave in short bursts; refresh with warm custard.

Substitutions

• gooseberries → frozen gooseberries, same weight; reduce cooking time by a minute or two

  Stays close

• ground almonds → extra 25g plain flour (omit 25g from plain flour), increases sponge lightness but loses nutty depth

  Noticeably different

• double cream → single cream, same quantity; custard will be thinner and less luxurious

  Noticeably different

• caster sugar → granulated sugar, same weight; texture and sweetness unchanged after dissolving

  Stays close

Nutrition

Per serving · estimated

670

Calories

11 g

Protein

70 g

Carbs

36 g

Fat

6 g

Fibre

44 g

Sugar

150 mg

Sodium

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