Personal

Car Stuff

Extras

Steamed Maple Syrup and Blueberry Sponge Pudding

From Ed Baines, Sky Taste
Serves 2

30g unsalted butter
2 tbsp pure maple syrup
100g flour, sifted
1.5 tsp baking powder
2 large eggs
100g brown sugar
85g margarine
1 tbsp whisky
125g blueberries

1. Generously grease the inside of an 850ml pudding basin with the butter and put it in the fridge for five minutes.

2. Remove from the fridge and add the maple syrup to the base of the basin.

3. Put all the remaining ingredients into a large mixing bowl and mix thoroughly. Pour into the basin over the maple syrup. Cover with a doubled-over piece of buttered foil, making a few pleats in the foil before pressing down firmly around the rim of basin. Tie the foil down around the rim with string.

4. Place the basin in a steamer over a large pot of boiling water and steam over a moderate heat for one and a half hours, ensuring that the saucepan does not boil dry. If you need to top up, use boiling water.

5. Once cooked, remove the foil, turn out the pudding and serve hot with clotted cream.