Cranberry steamed pudding

• fresh or frozen cranberry175g g
• jar redcurrant jelly↗200g g
• golden caster sugar↗50g g
• self-raising flour↗175g g
• baking powder↗1 tsp tsp
• golden caster sugar↗200g g
• eggs↗4 4
• seeds from a vanilla pod
• butter↗200g g
• baking powder↗1 tsp tsp
• pot fresh vanilla custard500ml ml
• white chocolate↗100g g

Step-by-step instructions

1. 1

   Put 100g cranberries in a saucepan with the redcurrant jelly and sugar. Simmer for 5 mins, then leave to cool. Meanwhile, put a pan of water on to simmer and butter a 1.4 litre/2½ pint basin. Butter a large sheet of baking paper, sit on a same-size sheet of foil and fold a leat in the middle. Beat all the sponge ingredients together, then stir in the remaining cranberries. Spoon a third of the cranberry and redcurrant mix into the bowl, then spoon the sponge mix on top.

2. 2

   Cover with the paper and foil, tie with string and steam, lid on, for 1½ hrs. To serve, reheat the cranberry mix and pour over the top of the turned-out pudding. Can be made up to 2 days ahead and re-steamed for 30 mins or microwaved for 5 mins on High. 3 To make the custard, put the chocolate into a microwave-proof bowl, add the custard and heat according to pack instructions, stirring every 30 secs until the chocolate has melted.