Adapted from the Daring Kitchen Recipe archives
Makes 6 servings
4 ounces all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
4 ounces breadcrumbs
3 ounces Caster sugar/ultrafine sugar
3 ounces (6 tablespoons) unsalted butter, softened
3 ounces dried currants
zest of 1 lemon
1 large egg, lightly beaten
8 tablespoons cold milk
1. Butter a 1 liter (2 pint) pudding bowl (a deep glass or ceramic bowl). Sift together the flour, salt, and baking powder into a large mixing bowl. Mix in the breadcrumbs, sugar, butter, currants and lemon zest. Stir in the egg and milk to produce a soft batter.
2. Transfer the batter into the buttered pudding mold (the mold should be two-thirds full). Cover with greased parchment paper or aluminum foil. Steam for 2.5 to 3 hours.
3. When the pudding is finished, remove the cover and let the pudding cool for a couple of minutes (it will shrink slightly). Then cover the mold with a serving plate, hold it firmly and invert the mold. Lift off the mold to leave the pudding on the plate. Serve drizzled with white chocolate butter sauce.
White Chocolate Butter Sauce
4 ounces white chocolate, chopped into pieces
6 tablespoons milk
2 tablespoons salted butter
Combine all the ingredients in a small heavy-bottom saucepan. Heat over low heat, stirring constantly, until the chocolate has melted and the sauce is smooth.