BUTTERSCOTCH STEAMED PUDDING

We both loved steamed puddings when we were kids, and we still do now. With this one, you line the basin with a paste of sugar and butter, which turns into a gooey butterscotch sauce. Need we say more? The sponge is made using the all-in-one method, but make sure the butter is really soft so there are no lumps of butter in the batter. Try saying that last bit quickly!

Serves 6

For the sauce 75g (2¾oz) butter, softened 75g (2¾oz) light soft brown sugar

For the sponge 175g (6oz) butter, very soft 175g (6oz) light soft brown sugar 175g (6oz) self-raising flour 3 eggs 1tbsp milk

To serve Cream or custard

For the sauce, mix the butter and sugar together into a grainy paste. Spread it over the base and sides of a 1.2ltr pudding basin, making sure the thickest layer is on the bottom. Set aside until later.

Put the sponge ingredients into a food processor or stand mixer and whizz until you have a batter with a dropping consistency – be careful not to overwork it.

Pile the batter into the pudding basin and smooth it down. Cover the basin with a lid, or a pleated layer of foil secured by string or elastic bands. Put an upturned heatproof saucer or a folded tea towel in a large, deep pan and put the pudding basin on top. Add enough just-boiled water to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat, then leave the pudding to steam in the gently simmering water for 2½ hours. Keep an eye on the water level and add more boiling water when necessary. Check if the sponge is done by inserting a skewer into the centre of the pudding – it should come out clean.

Remove the pudding from the steamer and run a palette knife around the edge to make sure it is loose enough to turn out. Cover with a plate and turn upside down, then lever off the basin – take care, it will be hot. The butter and sugar should have melted together to make a sauce around the steamed sponge. Serve with cream or custard.