This pudding is moist and sticky, and to spice up the flavor I’ve mixed in some ginger. A jug of hot pouring custard (crème anglaise) is the perfect accompaniment. Comfort food doesn’t get much better than this.
Serves 6
Special equipment
1 quart (1–1.2 liter) pudding basin or heatproof bowl; parchment-lined foil (see)
12 tbsp (175 g) butter (room temperature), plus extra for greasing
1⁄4 cup golden syrup or light corn syrup
1 tbsp stem ginger syrup or light corn syrup
1 cup (175 g) dark brown sugar
3 large eggs
1 cup plus 2 tbsp (175 g) self-rising flour
1 tsp baking powder
1⁄2 tsp ground ginger
4 oz (115 g) ready-to-eat dried apricots, finely chopped
2 pieces of stem ginger or candied ginger, chopped
1 tbsp milk
For the custard
2 large eggs
1 large egg yolk
1⁄4 cup (25 g) granulated sugar
11⁄2 tsp cornstarch
2 tsp vanilla extract
11⁄4 cups (300 ml) milk
11⁄4 cups (300 ml) heavy cream
1. Generously grease the inside of the pudding basin or heatproof bowl. Put 3 tablespoons of golden syrup and the stem ginger syrup in the bottom of the basin and mix them together with a spoon.
2. Put the butter, brown sugar, eggs, flour, baking powder, and ground ginger into a large bowl and beat using an electric hand mixer or wooden spoon until the ingredients are evenly blended. Gently fold in the apricots and stem ginger, then the milk and remaining tablespoon of golden syrup. Spoon the batter into the basin and level the surface.
3. Cut a 12in (30cm) square of parchment-lined foil, grease the parchment side with butter, and make a pleat in the center. Place the square, buttered-side down, over the basin and tie securely with string. Use excess string to create a carrying handle. (See Wrap the pudding securely.)
4. Place an upturned saucer in the bottom of a large, deep pan (this protects the base of the pudding from the pan’s heat and prevents it from overcooking). Sit the basin on top of the saucer and pour boiling water into the pan until it comes one-third of the way up the basin. Bring the water back to a boil over medium–high heat, then reduce the heat to a gentle simmer. Cover the pan and steam the pudding for 21⁄4 hours. (See Gently steam and serve the pudding, step 1.)
5. Make the custard: whisk the eggs, egg yolk, granulated sugar, cornstarch, and vanilla extract in a heatproof bowl. Gently warm the milk and cream in a medium pan over low heat, then gradually whisk it into the egg mixture. Strain the mixture into the cleaned pan and heat gently, whisking constantly, until the custard thickens. (See Make silky-smooth custard.) If you are not serving the custard immediately, prevent a skin from forming by pressing a sheet of plastic wrap directly onto the surface of the custard as soon as it is made; before serving, return it to the pan and reheat while whisking.
6. When the pudding is cooked, carefully lift the basin out of the pan, cut the string from the basin, and discard the parchment-lined foil. Invert the pudding onto a plate and let it stand for 5–10 minutes before cutting into wedges. (See Gently steam and serve the pudding, step 2.) Serve with the hot custard in a pitcher.
APRICOT AND GINGER SYRUP SPONGE WITH CREAMY CUSTARD
KEYS TO PERFECTION
Wrap the pudding securely
1 Brush butter over the parchment side of the parchment-lined foil and make a pleat in it by folding over 1in (2.5cm) in the center. The pleat will allow the pudding to rise and expand during steaming; the butter will prevent the pudding from sticking to the paper as it rises.
2 Place the parchment, foil-side up, over the basin and press it firmly around and under the rim. Tie string tightly under the rim. This will prevent water from seeping into the basin during steaming, which would make the sponge soggy. Make a handle over the top of the pudding with a double length of string, knotting it securely to the string under the rim. Trim off the corners of the parchment-lined foil.
Gently steam and serve the pudding
1 As the pudding steams, keep the water at a gentle simmer—you may need to increase or reduce the heat. Check the water level every so often and add more boiling water if the level drops below one-third of the way up the basin. If there is not enough water the pudding won’t steam properly, too much and it will bubble up beneath the foil and make the pudding soggy.
2 Remove the basin very carefully from the pan using the handle you made with the double length of string; take care, as the basin will be very hot. Remove the foil lid. Run a palette knife between the sponge and the basin to loosen the sides. Place an upturned, warmed plate over the pudding, then carefully turn them over together, holding firmly with a folded kitchen towel. Gently ease off the basin.
Make silky-smooth custard
1 Use a balloon whisk to whisk the eggs, egg yolk, granulated sugar, cornstarch, and vanilla together until evenly blended and no lumps of cornstarch remain. The extra egg yolk acts as a thickening agent and makes the custard a little richer, and the addition of a small amount of cornstarch to the mixture helps to stabilize the eggs and prevent them from curdling.
2 When mixing the warmed milk and cream with the eggs, the liquid must not be too hot, or the eggs may curdle. It should feel lukewarm when you dip your finger into it. After you’ve emptied the milk pan, rinse it before making the custard; you need to start with a clean pan, as any residue left from heating the milk and cream may catch or burn while the custard is cooking.
3 Strain the egg and milk mixture into the pan using a fine-mesh sieve. Straining is important, as it removes the stringy parts of the egg, which would spoil the texture of the custard if left in.
4 When cooking the custard, keep the heat low under the pan and be patient as you wait for the custard to thicken. It should be thick enough to coat the back of a wooden spoon. This stage can take as long as 10 minutes and you should watch it very carefully, whisking frequently. If you try to rush it by increasing the heat, the custard may split and curdle.