Steamed Apple & Date Pudding with Bay Custard â€“ Recipe
Steamed Apple & Date Pudding with Bay Custard – Recipe
Keep warm on those winter nights with this perfect pud. This recipe serves 6...
150g dates, stoned and chopped
4 dessert apples, peeled and cored
You may also want to watch:
175g light soft brown sugar
- 1 Royal Free's critical care beds 98pc full as Covid-19 cases top 500
- 2 Is lockdown working in north London? Here's what the latest data tells us
- 3 Hospital staff describe 'distressing' battle against rising Covid cases
- 4 Joan Bakewell fires legal threat to government over second Covid jab
- 5 Camden man charged with prostitution offences and sexual exploitation
- 6 Mikel Arteta 'excited' by Arsenal's appointment of Richard Garlick
- 7 Lord's Cricket Ground used as Covid-19 vaccination centre
- 8 Housing: Billionaire owner of 'squalid shoeboxes' must 'up its game'
- 9 One in ten people without symptoms Covid positive at Haringey centres
- 10 Ice cream shop supporting freelancers opens in Primose Hill
150ml cold-pressed rapeseed oil
150g stoneground wholemeal flour
50g self raising flour
1 tsp baking powder
1½ tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp freshly grated nutmeg
For the custard:
500ml full cream milk
1 fresh bay leaf
4 egg yolks
40g caster sugar
1 tsp corn flour
• Put the dates in a bowl and grate over two of the apples with a coarse grater. Chop the other two apples into small chunks and add to the bowl.
• Whisk the sugar, eggs and oil together with an electric hand whisk for 2-3 minutes until thick.
• Fold in the flours, raising agents and spices, followed by the dates and apple, then scrape the mixture into a buttered pudding basin.
• Make a pleat in a sheet of tin foil, butter one side and cover the pudding basin butter-side-down. Steam the pudding for 2 hours.
• To make the custard, put the milk and bay leaf in a saucepan and bring to a simmer. Turn off the heat and leave to infuse for 30 minutes, then discard the bay leaf.
• Mix together the egg yolks, sugar and corn flour with a rubber spatula, then gradually stir in the infused milk.
• Pour the mixture back into the milk pan and cook over a low heat until the mixture thickens, stirring continuously in a figure-of-8 movement.
• As soon as the custard thickens, remove from the heat and pour into a jug.