When I was a child growing up in South Carolina, I was always turning fruit and other produce into baked goods. So, later in life, I followed the path I loved and attended a culinary school called École Lenôtre on the outskirts of Paris.
While traveling through Europe, I met my husband, John David Harmon, a fellow Southerner, at a free Spanish class in Barcelona. We returned to the States after a very meaningful stint in London, where I worked for restaurants in various leadership roles. While I enjoyed it, the grueling schedule was not the life I wanted, especially with two toddlers in tow. I quite literally needed a life raft to get out, and that was when Life Raft Treats, my specialty ice-cream business, was born.
I've always loved the process of inventing, and that's likely why this English pudding means so much to me—it was unlike anything I'd ever made. I remember seeing the recipe for the first time when we lived in London with our first newborn son and thinking to myself, "I've never steamed a whole cake before!" It's quite remarkable how it bubbles along on the stove, with its gooey, buttery texture taking form to resemble a hot and fluffy pound cake.
Although this pudding isn't traditionally made for the holidays in England, I make it for my family every Christmas Eve. The way it comes together still has me rapt all these years later. I serve it with a marmalade made from pink grapefruits off our backyard tree in Charleston. The dessert reminds us of the first Christmas we spent together as a family across the pond. It's the most delicious keepsake of the joy that slowing down brings, especially during the holidays.
Cynthia Wong's Steamed Pudding with Vanilla Custard
Servings Per Recipe: 4
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.