- 25g/1oz unsalted butter
- 2 tbsp maple syrup
- 100g/3½oz flour, sifted
- 1½ tsp baking powder
- 2 large free-range eggs
- 100g/3½oz brown sugar
- 85g/3oz margarine
- 1 tbsp whisky
- 100ml/3½fl oz milk
- 200ml/7fl oz double cream
- 1 vanilla pod, split lengthways
- 3 free-range eggs, yolks only
- 55g/2oz caster sugar
- 20ml/1fl oz almond liqueur
- 150g/5½oz blueberries
- 50g/1¾oz sugar
- ½ lemon, juice only
- For the syrup sponge pudding, generously grease the inside of an 850ml/1½pt pudding basin with the butter and place in the fridge for five minutes.
- Remove from the fridge and add the maple syrup to the base of the pudding basin.
- Put all the remaining ingredients into a large mixing bowl and mix until well combined. Pour into the basin over the maple syrup. Cover with a doubled piece of buttered foil, making a few pleats in the foil before pressing down firmly around the rim of basin. Secure the foil around the rim with string.
- Place the basin in a steamer over a large pot of boiling water and steam over a moderate heat for one and a half hours, ensuring that the saucepan does not boil dry. If you need to top up, use boiling water.
- In a heavy-based saucepan heat together the milk, double cream and vanilla pod.
- In a large bowl, whisk together the egg yolks and caster sugar until light and airy. Whisk in the almond liqueur.
- Whisk half of the hot milk mixture into the egg mixture, then pour the egg mixture back into the saucepan with the remaining hot milk.
- Over a very low heat, cook the mixture, stirring constantly, until thickened into a smooth custard. Set aside.
- For the blueberry compôte, put all the ingredients into a saucepan with four tablespoons (60ml/2fl oz) of water and bring to the boil. Simmer gently for five minutes and remove from the heat.
- To serve, once the puddings are cooked, remove the foil, turn out the pudding and serve in wedges with hot almond custard and blueberry compôte.