Blackberry and thyme steamed puddings with bay custard recipe | delicious. magazine
Blackberry and thyme steamed puddings with bay custard make the most of British seasonal produce, by chef and food writer Olia Hercules.
Ingredients
- 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
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