GENTLEMAN’S PUDDING WITH RASPBERRY JAM & CUSTARD

A dessert fit to follow the fish pie (far left) at the

Eden Club – though there was nothing gentlemanly about the way the Peaky Blinders ousted the Italians. If you don’t fancy brandy in your custard, whiskey or spiced rum would work too.

Serves 6

● 150g (5½oz) butter, at room temperature, plus extra for greasing

● 6tbsp caster sugar

● 3 eggs

● 150g (5½oz) self-raising flour, sifted

● Finely grated zest of 1 lemon

● 3tbsp raspberry jam

● A couple of handfuls of fresh raspberries or a few spoonfuls of jam, to serve (optional)

For the custard

● 4 egg yolks

● 2tbsp caster sugar

● 1tsp vanilla extract

● 3½tbsp full-fat milk

● 3-4tbsp brandy

Upturn a ramekin and place it in the bottom of a large saucepan with a lid. This is going to be your steamer.

Using an electric hand whisk, beat the butter and sugar together until light and pale – almost mousse-like. Add 1 egg and 1 tbsp of the flour and whisk again. Add a second egg and another tbsp of flour, whisk, then add the last egg and another tbsp of flour and whisk again. Fold in the last of the flour and add the lemon zest. Now stir in the jam – just enough so you have a ripple effect.

Pour the batter into a 1-litre pudding bowl, greased with butter. Cover the top with a disc of baking paper so the paper overhangs the sides of the bowl and secure it round the rim with string. Place the pudding into the pan, on top of the ramekin. Pour in cold water so that it comes almost to the base of the pudding bowl and place the pan over a low heat with the lid on. Steam for about 1 hour, until cooked through (check the water level from time to time and top up with boiling water if the pan looks dry).

Once the pudding has been steaming for about 50 minutes, start the custard. Place the egg yolks, sugar and vanilla into a heat-resistant bowl set over a pan of simmering water. Make sure the water does not come into contact with the base of the bowl. Whisk the egg mixture over the water until it’s light, fluffy and thickened (about 5 minutes). Whisk in the milk and then the brandy until combined. Remove the bowl from the heat and pour the custard into a jug.

Remove the pudding bowl from the pan, untie the string and remove the baking paper. Place a serving plate on top of the bowl, and, protecting your hands with a towel, invert the pudding onto the plate. Serve with the custard and a few fresh raspberries or spoonfuls of jam, too, if you like.