Blueberry steamed pudding with vanilla custard

Blueberry steamed pudding with vanilla custard

Home Comforts
Yuki Sigura

Comforting and so simple, this is food that should be cooked in every home. It’s a proper pudding with proper custard. And remember it is custard, not crème anglaise.


Quantity Ingredient

For the pudding

Quantity Ingredient
175g unsalted butter, softened, plus more for the bowl
150g golden syrup
200g blueberries
175g golden caster sugar
3 eggs
175g self-raising flour
1 teaspoon baking powder
pinch salt

For the custard

Quantity Ingredient
250ml whole milk
250ml double cream
1 vanilla pod, split, seeds scraped out
110g caster sugar
6 egg yolks


  1. Start with the pudding. Butter a 1.2-litre heatproof bowl, then pour the golden syrup into the base and scatter in the blueberries.
  2. Place the butter, sugar, eggs, flour, baking powder and a pinch of salt into a bowl and whisk until light and fluffy, then spoon carefully into the bowl.
  3. Lay a sheet of greaseproof paper on to a sheet of foil, pleat both layers in the centre to create an overlap, then tie around the bowl with string. Take a long piece of foil and fold lengthways in half to make a handle.
  4. Place a cloth in the base of a large saucepan, then put an upside-down saucer or small plate on it. Fill halfway up with water. Place the foil-covered bowl on to the long folded over piece of foil, then into the saucepan (this acts as a handle later to lift the pudding bowl out of the saucepan). Cover and bring to a boil, then reduce the heat and simmer for 1½–2 hours.
  5. To make the custard, put the milk and cream into a shallow saucepan with the vanilla pod and seeds and set over a medium heat. Bring to the boil.
  6. Meanwhile, whisk the sugar and egg yolks in a bowl. When the milk is boiling, pour it on to the eggs, whisking all the time, then return the whole mixture to the pan and cook over a gentle heat, whisking, until thick enough to coat the back of a wooden spoon. Strain into a clean pan and warm through very gently.
  7. Use the foil strip to lift the pudding bowl out of the saucepan, then discard the foil and baking parchment. Place a plate on top and turn over, tipping the pudding on to the plate.
  8. Cut the pudding into wedges and serve with the custard.
James Martin
Saturday Kitchen
comfort food
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