A steamed pudding, but not as you know it, with white chocolate sponge spiked with ginger and lemon, and topped off with a brown sugar custard

Steamed pudding is one of those desserts that people tend to think of as a bit dated and boring. However, you can really go to town on the flavour combinations. Here, we’re talking white chocolate pudding with pockets of stem ginger and lemon, and served with a brown sugar custard. This is comfort food at its finest.

White chocolate, ginger and lemon steamed pudding with brown sugar custard

Prep 20 min

Cook 2 hr 15 min

Serves 4-6

For the steamed pudding

175g unsalted butter, plus extra for greasing

175g soft light brown sugar

3 large eggs

175g self-raising flour

Zest of 2 lemons

½ tsp fine sea salt

1 tsp vanilla extract

2 tbsp milk

1 tsp ground ginger

100g white chocolate, chopped

150g stem ginger, chopped

For the custard

250ml double cream

650ml whole milk

2 tsp vanilla bean paste

4 large egg yolks

3 tbsp cornflour

200g light brown sugar

To finish

Candied lemon

4 tbsp crystallised ginger, chopped

50g white chocolate, melted

30g icing sugar, to dust

Generously grease a 1.2-litre pudding basin with a knob of butter, then cut out a disc of baking parchment and stick it to the bottom.

Using a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing between each addition. Sieve in the self-raising flour, then add the lemon zest, salt, vanilla, milk and ground ginger, and beat until incorporated. Fold in the white chocolate and stem ginger.

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Tip into the basin, smoothing the surface so it’s level. Cover with a lid or secure a layer of greaseproof paper and foil over the top, pleating the centre to allow the pudding to expand, and securing with string.

To cook, put a saucer on the bottom of a large saucepan. Put the pudding on top, then pour enough boiling water into the saucepan for it to reach halfway up the basin. Pop the lid on, bring the water to a boil, then turn down the heat to a rolling simmer – have some extra water ready, just in case you need to top up. It should take one and a half to two hours.

Meanwhile, make the custard. Combine the double cream and milk in a pan. Add the vanilla, and bring to a boil. Meanwhile, mix the egg yolks, cornflour and sugar in a bowl. Once the cream and milk just reach boiling point, slowly add the yolk mix, stirring constantly. Cook on a low heat, stirring, until thickened. It’s ready when the custard reaches 82C on a food thermometer, or thickly coats the back of a spoon.

To check if the pudding is ready, poke a skewer through the foil pleat: if it comes out clean, it’s ready. Lift the pudding from the saucepan and set aside for five minutes, then turn out on to a serving plate. To finish, sprinkle with candied lemon and crystalised ginger, add a squiggle of melted chocolate and a dusting of icing sugar, then pour the custard around the pudding, and serve.