Blackberry and thyme steamed puddings with bay custard recipe
Blackberry and thyme steamed puddings with bay custard make the most of British seasonal produce, by chef and food writer Olia Hercules.
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Cooking tools:
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Saucepan
- Measuring cup
- Spoon
- Pudding basin
- Steamer basket
- Aluminum foil
- Kitchen timer
- Plate
- Ladle
- Stove
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
- 300ml whole milk
- 10 fresh bay leaves
- 5 medium free-range egg yolks
- 80g golden caster sugar
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