Ed Baines' Steamed Sponge Pudding
50g unsalted butter, softened
75g caster sugar
2 whole eggs
100g plain flour
1 tbsp baking powder
2 tbsp whole milk
Oil or butter, for greasing
Golden syrup, to serve
Custard, to serve
1 Cream the butter and sugar together thoroughly. Ensure that the butter turns an almost-white colour before you add the eggs (if you don’t do this the pudding will not rise properly).
2 Sift in the flour and baking powder and fold into the butter and sugar mixture. Add the milk and gently fold in the blueberries, being careful not to split them.
3 Grease a pudding basin. Pour in the mixture. Cover with greaseproof paper, with a fold in the centre of the paper to allow the pudding to expand.
4 Cover loosely with foil, and make a hole in the centre. Tie the greaseproof paper around the rim with a piece of string.
5 Place the pudding in a steamer or a saucepan (ensure it has a firm-fitting lid) with water coming up to 2cm from the top of the pudding basin. Cover and steam for 1 hour or boil for 45 minutes.
6 Carefully remove the pudding basin from the pot. Remove the greaseproof paper and foil. Run a small knife around the edge of the pudding basin to break the air lock and ensure that the pudding slides out smoothly. Place a dish over the pudding basin and flip it over, then lift off the pudding basin. Pour over large quantities of golden syrup and serve with custard.