Steamed Egg Custard Pudding

For the steamed egg custards

• 75g caster sugar

• 2 large free-range eggs

• 125ml full-fat milk

• ½ tsp vanilla extract

• 50g plain dark chocolate, finely grated

For the cherry jam

• 300g frozen pitted cherries

• 1 tbsp fresh lemon juice

• 25g soft light brown sugar

For the biscuits

• 3 digestive biscuits

• 1 tbsp icing sugar

Put the caster sugar in a small saucepan and add 5 tablespoons of water. Warm through gently just until the sugar dissolves, then pour into a measuring jug and allow to cool.

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. 

Fill a large saucepan a third full with water and place a bamboo or metal steamer on top. Bring to a gentle simmer. 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 it 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 coarse crumb.

Carefully take the custards out of the steamer and put onto small plates. Spoon the warm cherries on top, then sprinkle over the sugared biscuits and grated chocolate. Eat warm or leave to cool and then chill before serving.