Ingredients
- For the pudding:
- 150g soft butter, plus extra for lining the pudding moulds
- 150g caster sugar
- 150g self-raising flour
- 3 eggs
- For the filling:
- ½ punnet fresh strawberries
- 2tbs strawberry jam
- For the custard:
- 4 egg yolks
- 60g caster sugar
- 1½tbs vanilla bean paste
- 250ml single cream
- Icing sugar, to garnish
- Start by making the pudding mix. Add the butter and sugar to a bowl and use an electric whisk to cream them together. After about two minutes this will be pale in colour. Add the flour and eggs, and whisk until you have a thick, smooth cake batter.
- Preheat your oven to 185 degrees. Brush the inside of six pudding ramekins with a thin layer of soft butter. Remove the crowns from the strawberries, then chop them into small pieces and place in a bowl. Add the strawberry jam and stir together with a spoon until evenly combined.
- Spoon some of the strawberry mix into the base of the ramekins. Then spoon in the pudding mix on top until three-quarters full. Gently tap the dishes to avoid any air gaps. Place the puddings on a baking tray and bake in the oven for approximately 20-25 minutes, until the sponge is risen and golden, and a cake tester or skewer inserted into the centre of the sponge comes out clean.
- While the puddings are baking, make the custard. Place the egg yolks, sugar and vanilla bean paste in a bowl and mix together to form a paste. Heat the cream in a saucepan until almost boiling, then pour it into the egg mix and stir together. Return the liquid to the pan and cook slowly over a low heat, mixing constantly with a spatula until it thickens. Don’t overcook it or it will turn into scrambled eggs. Pour the mixture through a sieve into a bowl or jug for serving.
- To serve, lightly dust the puddings with icing sugar, then serve with the freshly made custard on the side.
