insideKENT Magazine Issue 81 - December 2018 | Page 78

FOOD+DRINK
BAKING FEVER AT CHRISTMAS cont.
Ian Cumming’s Merry Berry Steam Pudding
Ingredients:
• 150ml Belvoir Blueberry &
Blackcurrant Cordial
• 150g cranberries (fresh or frozen but if frozen
defrost first)
• 120g honey
• 120g unsalted butter
• 120g light brown sugar
• Generous pinch of salt
• 2 large eggs
• 120g self raising flour
• 1tsp mixed spice
• 75g blueberries
• 1tbsp milk 2. Butter a 1.2 litre pudding basin.
Method: 7. Carefully fold in the milk and then finally
the blueberries. Pour this on top of the berry
mixture in the basin.
1. Put the cranberries and cordial in a fairly
large saucepan and gently bring to the boil.
Simmer for a few minutes until the cranberries
have softened and quite a bit of the liquid has
boiled away. Add the honey and mix it in.
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4. Beat the butter, sugar and salt until light
and fluffy. 9. Meanwhile, take a large piece of baking
parchment, put a pleat in it and put it over the
pudding. Then take a piece of tin foil, put a
pleat in that and put that over the parchment.
Tie some string around the rim and then use
some extra string to make a handle in order
to lift the pudding into the pan of boiling water.
5. Add the eggs one at a time, beating
thoroughly between each one. 10. Boil for 2 hours, occasionally checking that
there is sufficient water in the pan.
6. Sieve in the flour and the mixed spice and
gently fold it in. 11. Use the string handle to remove the
pudding from the pan. Snip off the string and
remove the foil and parchment. Place a plate
on top and carefully invert it all.
3. Pour the berry and honey mixture into
the basin.
8. Fill a large pan with enough water to come
halfway up the side of the pudding bowl. Bring
to the boil.
12. Serve immediately with custard, cream or
ice cream.