Blueberry Steamed Pudding with Orange and Vanilla Ice Cream

Indulge a sweet tooth with this dreamy, steamy syrup-coated blueberry pudding and orange ice cream from Ed Baines
By Ed Baines
Blueberry Steamed Pudding with Orange and Vanilla Ice Cream
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: plus freezing
  • Effort: easy


For the ice cream

  • 250 ml full fat milk
  • 250 ml double cream
  • 1 large vanilla pod
  • 4 egg yolks
  • 200 g caster sugar
  • 1 orange, zest only

For the puddings

  • 25 g unsalted butter
  • 2 tbsp golden syrup
  • punnet blueberries
  • 100 g plain flour, sieved
  • 1.5 tsp baking powder
  • 2 large eggs
  • 100 g brown sugar
  • 75 g margarine
  • 1 tbsp whiskey


1. To make the ice cream, pour the milk and cream into a saucepan.

2. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the vanilla pod. Bring to the boil.

3. Beat the eggs and sugar together until smooth.

4. Stir in the orange zest.

5. Pour the hot cream mixture over the eggs and stir until fully incorporated. Leave until cold.

6. Churn in an ice cream machine for 40-50 minutes, until frozen. Transfer to the freezer until ready to serve.

7. Meanwhile, lightly butter 2 x 425 ml pudding basins and place in the fridge to chill.

8. Drizzle 1 tablespoon of golden syrup in the bottom of each basin.

9. Put the blueberries in a sieve and rinse in cold water. Transfer to a bowl. Scatter over 2 tablespoons of the flour and set aside.

10. Place all the remaining ingredients in a bowl and beat until smooth. Fold in the berries.

11. Spoon the mixture into the basins, cover with a double layer of foil and steam for 50 minutes. Turn out the puddings and serve hot, with the ice cream.

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