Maple Syrup Sponge Pudding with Almond Custard and Blueberry Compote

Ingredients

• 2 tbsp Maple Syrup
• 100 g Flour, sifted
• 1.5 tsp Baking Powder
• 100 g Brown Sugar
• 55 g Caster Sugar
• 50 g Sugar
• 25 g Butter, unsalted, for greasing
• 2 large Eggs, free-range
• 100 ml Milk
• 200 ml Double Cream
• 3 large Eggs, yolks only
• 150 g Blueberries
• 0.5 piece Lemon, juice only
• 1 tbsp Whisky
• Almond Liqueur
• 1 piece Vanilla Pod, split lengthways
• 85 g Margarine