Stacey Hart

Why it earned the handshake

Stacey’s pudding takes the familiar Bakewell route—cherry, almond, custard—and sends it under steam. Homemade cherry jam sits at the bottom of the basin, almond sponge rises above it, and raspberries and toasted almonds make the turned-out pudding look as generous as it tastes.

The method keeps the sponge light while the steaming keeps it tender. There is a proper little bit of suspense in the turn-out: the jam starts at the bottom, then becomes the glossy crown. That is exactly the kind of cosy magic that earns a handshake.

Ingredients

Cherry jam and sponge

• 200g sweet, large, ripe cherries, halved and stoned
• 50g granulated sugar
• Juice of ½ large lemon
• 135g unsalted butter, softened
• 135g light muscovado sugar
• 2 eggs, beaten
• 2.5ml almond extract
• 135g self-raising flour, sifted
• 2–45ml whole milk
• 40g ground almonds

Finish and custard

• 100g raspberries
• 15ml chopped toasted almonds
• 275ml single cream
• ½ vanilla pod, split lengthways
• 3 egg yolks
• 5ml cornflour
• 15ml caster sugar

You will also need a greased pudding basin, a 27cm baking-paper disc, a 27cm foil disc, string, and a large pan with an upturned saucer.

Method

1. Make the jam by gently heating the cherries, granulated sugar, and lemon juice until the juices run and the sugar dissolves. Raise the heat and simmer for about 20 minutes, stirring often, until thick. Cool in a heatproof bowl.
2. Spoon 45ml cold jam into the base of the greased basin and chill briefly. Prepare the creased baking-paper and foil covers if the basin has no lid.
3. Put an upturned saucer in a large pan, add hot water to about one quarter full, and bring to a simmer.
4. Beat the butter and muscovado sugar for about 5 minutes until very light. Add the eggs gradually, beating after each addition, then add the almond extract.
5. Fold in half the flour, then a tablespoon of milk, followed by the rest of the flour. Add enough remaining milk for a smooth mixture that drops thickly from a spoon. Fold in the ground almonds.
6. Spoon the sponge over the jam and spread level. Cover with the lid, or with greased baking paper and foil tied under the rim. Add a doubled-string handle.
7. Put the basin on the saucer and add boiling water to one third of its height. Cover the pan and simmer for 2 hours, checking and topping up the water as necessary.
8. Near the end, heat the cream and vanilla seeds gently until steaming. Whisk the yolks, cornflour, and caster sugar smooth. Gradually whisk in the hot cream, return to the pan, and stir over low heat until the custard lightly coats a spoon. Do not boil.
9. Remove the basin, uncover, loosen the sponge, and rest for 5 minutes. Turn out onto a warm plate, decorate with raspberries and toasted almonds, and serve with the custard.

Baker’s tips

• Cool the jam before it goes into the basin; a firm layer makes the turn-out cleaner.
• Beat the butter and sugar until genuinely light—the sponge has to carry the almond crumb under steam.
• Keep the custard below a boil so it stays smooth.
• Top up the steaming water with boiling water, not cold, to keep the cooking steady.

Make-ahead

The official recipe does not give make-ahead instructions. Make the jam ahead if useful, but steam and turn out the pudding as directed and serve it warm with the custard.