Blackberry and thyme steamed puddings with bay custard
- september 2017
- Serves 4
- Hands-on time 30 mins, Oven time 15-20 mins
”British puddings cannot be beaten. I have added flavours that I love to use in savoury dishes – lemon thyme and blackberry – but are also amazing in sweet things. Do try these puddings.” – Olia Hercules.
- 2.4g (4.7g saturated)
- 67.8g (43.3g sugars)
- 1 medium free-range egg
- 70g golden caster sugar
- 100g natural yogurt
- 130g self-raising flour
- 12 blackberries, plus extra to serve
- About 6 fresh lemon thyme sprigs
For the custard
- 300ml whole milk
- 10 fresh bay leaves
- 5 medium free-range egg yolks
- 80g golden caster sugar
- For the custard, put the milk in a heavy-based pan over a medium heat. Scrunch the bay leaves in your hands to release their flavour, then drop them into the milk to infuse. Heat the milk until just steaming.
- Remove and discard the bay leaves from the milk. In a small mixing bowl, whisk the egg yolks and sugar using a balloon whisk for 1-2 minutes until slightly paler. When the milk starts to steam, pour half of it into the egg and sugar mixture, swiftly mixing it in using a spatula. Pour the mixture back into the milk pan and cook over a low heat, stirring with a spatula until it thickens enough to coat the back of the spatula. Keep warm over the gentlest of heats and cover with cling film touching the surface.
- Heat the oven to 180°C/160°C fan/ gas 4. Boil a kettle full of water and have the deep roasting tray to hand.
- For the puddings, whisk the egg, sugar and a pinch of salt in a mixing bowl, then add the yogurt and whisk again to give a loose mixture. Use a spatula to fold in the flour.
- Put 3 blackberries at the bottom of each prepared dariole mould/ramekin and sprinkle in some leaves from the thyme sprigs. Pour the mixture evenly among the prepared moulds until about two-thirds full. Cover each ramekin tightly with a piece of greased foil, greased-side down (so it doesn’t stick to the cake when the cake rises), then put the ramekins into the roasting tray. Fill the tray with the just-boiled water until it comes halfway up the sides of the ramekins.
- Bake for 15-20 minutes until a skewer pushed into the centre comes out clean. Let the puddings cool in their moulds for a few minutes, then gently loosen them from the sides with the tip of a small knife. Carefully turn them out, scatter with a few more thyme leaves and serve with the custard and a few extra blackberries.
Lightly whisk the egg whites and store in a freezer bag marked with the date and the number of whites, for up to 3 months. Use to make meringues or mousses or in other recipes.
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