STEAMED VANILLA SPONGE WITH FIG PRESERVE
Peter Bayly’s Cape White Port NV –
175g softened butter 175g self-raising flour 175g caster sugar 3 eggs zest of 1 lemon 3T milk 250g fig preserve in syrup
Cream together the butter, flour, sugar, eggs, lemon zest and milk in a cake mixer until thick and smooth. Rub the inside of an ovenproof glass bowl with butter and pour in the syrup from the fig preserve. Arrange the figs around the bottom of the bowl and pour the batter over them. Cover the bowl with clingfilm and place inside a saucepan big enough to leave a little space around the bowl. Pour boiling water into the pot until it comes halfway up the side of the bowl. Cover the pot with a lid and place it on the stove, bringing it to the boil. Steam for two hours, checking the water periodically and topping it up as necessary. Remove from heat, take the bowl out of the water and invert the pudding onto a plate. Serve hot with thick cream or custard.
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