You can't beat a steamed pudding, but there's nothing old fashioned about this trendy blueberry version by uber-chef Ed Baines.
For the pudding:
Grease the pudding basins with the butter and place in the fridge to chill. . Place a tablespoon of golden syrup in the bottom of each bowl. Place the blueberries in a sieve and rinse in cold water. Sift the flour over them into a bowl to coat and set aside. Add all the remaining ingredients to the bowl and whisk together. Fold through the blueberries and pour into the basins. Cover with a double layer of foil with a flap folded in the middle and steam over a large pot for 50 minutes.
For the ice cream:
Place the milk and the cream in an pan with the vanilla pod and seeds and bring to the boil. Whisk the egg yolks with the sugar and zest in a bowl and slowly pour over the heated cream. Leave to cool and churn in an ice cream machine for 40 to 50 minutes.
For the blueberry compote:
Add all ingredients to a pan. Bring to the boil. Simmer for 5 minutes.
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