Name: White chocolate and craisin steamed puddings
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Ingredients: 125 gram unsalted butter, softened; 1/2 cup caster sugar; 1 teaspoon vanilla extract; 1 egg; 1 cup self-raising flour, sifted; 1/3 cup almond meal, sifted; 1 teaspoon mixed spice; 3/4 cup buttermilk; 1 cup dried cranberries; 80 gram white chocolate, finely chopped; Creme anglaise; 400 millilitre milk; 200 millilitre thickened cream; 1 vanilla bean, split; 4 egg yolks; 1/2 cup caster sugar

Ingredients

125 gram unsalted butter, softened

1/2 cup caster sugar

1 teaspoon vanilla extract

1 egg

1 cup self-raising flour, sifted

1/3 cup almond meal, sifted

1 teaspoon mixed spice

3/4 cup buttermilk

1 cup dried cranberries

80 gram white chocolate, finely chopped

Creme anglaise

400 millilitre milk

200 millilitre thickened cream

1 vanilla bean, split

4 egg yolks

1/2 cup caster sugar

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line bases of eight 2/3-cup dariole moulds.

2.In a large bowl, using an electric mixer, beat butter, sugar and vanilla together, until pale and creamy. Add egg, beating well.

3.Fold in combined flour, almond meal and spice alternately with buttermilk. Lightly fold in craisins and chocolate. Spoon mixture evenly into moulds. Cover with rounds of baking paper.

4.Place moulds in a baking dish. Pour enough boiling water into dish to come halfway up sides of moulds. Cover dish tightly with foil. Bake 35-40 minutes, until puddings are cooked when tested. Transfer to a wire rack. Cool 10 minutes before unmoulding.

5.To make creme anglaise: Combine milk, cream and vanilla bean in a saucepan. Stir on medium until just about to boil. In a heatproof bowl, whisk yolks and sugar until very thick and pale. Gradually add warm milk mixture, whisking. Return to pan. Heat on low, stirring constantly, 6-8 minutes, until mixtures coats the back of a spoon. Strain into a bowl. Serve with puddings.

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Ingredients

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