Steamed egg custard puddings with chocolate and cherries
For the steamed egg custards
- 75g/2¾oz caster sugar
- 2 large free-range eggs
- 125ml4fl oz full-fat milk
- ½ tsp vanilla extract
- 50g/1¾oz plain dark chocolate, finely grated
For the cherry jam
For the biscuits
Fill a large saucepan a third full with water and place a bamboo or metal steamer on top. Bring to a gentle simmer.
Put the caster sugar in a small saucepan and add 5 tablespoons water. Warm through gently just until the sugar dissolves, then pour into a measuring jug.
Once the sugar syrup has cooled a little, add the eggs, milk and vanilla. Beat lightly with a fork, without introducing too many air bubbles. Strain through a sieve into a jug. Place a piece of kitchen paper lightly on the surface of the custard mixture to lift any stray bubbles, then discard.
Pour the custard into four 175ml/6fl oz ramekins, filling roughly halfway up. Place the ramekins into the steamer, cover the ramekins with a piece of foil and then pop the lid on top. Steam over a low heat for about 10 minutes, or until just set (don’t allow to overheat or the custards will curdle). When ready, the custards should still have a slight wobble. Remove from the simmering water immediately and set aside.
While the custards are steaming, put the cherries in a saucepan with the lemon juice and sugar and boil for 4–5 minutes, stirring regularly, until glossy and the volume of liquid has reduced.
Rub the biscuits and icing sugar together in a bowl using your fingertips to make a fairly course crumb.
Carefully take the custards out of the steamer and put onto small plates. Spoon the warm cherrieson top, then sprinkle over the sugared biscuits and grated chocolate. Eat warm or leave to cool and then chill before serving.
If your steamer is smaller than 25cm/10in you may need to cook the custards in batches.