You can't beat a steamed pudding, but there's nothing old fashioned about this trendy blueberry version by uber-chef Ed Baines.


  • 25g unsalted butter

  • 2 tbsp golden syrup

  • punnet of blueberries, rinsed

  • 100g sifted flour

  • 1 ½ tsp baking powder

  • 2 large eggs

  • 100g brown sugar

  • 75g margarine

  • 1 tbsp whisky

  • Foil

  • For the ice cream

  • 250ml full fat milk

  • 250ml double cream

  • 1 large vanilla pod, split and scraped

  • 4 egg yolks

  • Zest of an orange

  • 200g sugar

  • For the compote

  • 1 punnet of fresh blueberries

  • 2 tbsp of kirsch – any cherry brandy

  • juice of ½ a lemon

  • 2 tbsp icing sugar

  • 2 tbsp water


  • For the pudding:

  • 1.

    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:

  • 1.

    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:

  • 1.

    Add all ingredients to a pan. Bring to the boil. Simmer for 5 minutes.

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