Eve's pudding with strawberries
Makes
:
6
Course
:
Dessert
Cooking Time
:
25 mins
Prep Time
:
20 mins
Ingredients
For the pudding:
150g soft butter, plus extra for lining the pudding moulds
150g caster sugar
150g self-raising flour
3 eggs
For the filling:
½ punnet fresh strawberries
2tbs strawberry jam
For the custard:
4 egg yolks
60g caster sugar
1½tbs vanilla bean paste
250ml single cream
Icing sugar, to garnish
Start by making the pudding mix. Add the butter and sugar to a bowl and use an electric whisk to cream them together. After about two minutes this will be pale in colour. Add the flour and eggs, and whisk until you have a thick, smooth cake batter.
Preheat your oven to 185 degrees. Brush the inside of six pudding ramekins with a thin layer of soft butter. Remove the crowns from the strawberries, then chop them into small pieces and place in a bowl. Add the strawberry jam and stir together with a spoon until evenly combined.
Spoon some of the strawberry mix into the base of the ramekins. Then spoon in the pudding mix on top until three-quarters full. Gently tap the dishes to avoid any air gaps. Place the puddings on a baking tray and bake in the oven for approximately 20-25 minutes, until the sponge is risen and golden, and a cake tester or skewer inserted into the centre of the sponge comes out clean.
While the puddings are baking, make the custard. Place the egg yolks, sugar and vanilla bean paste in a bowl and mix together to form a paste. Heat the cream in a saucepan until almost boiling, then pour it into the egg mix and stir together. Return the liquid to the pan and cook slowly over a low heat, mixing constantly with a spatula until it thickens. Don't overcook it or it will turn into scrambled eggs. Pour the mixture through a sieve into a bowl or jug for serving.
To serve, lightly dust the puddings with icing sugar, then serve with the freshly made custard on the side.
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