INGREDIENTS

INSTRUCTIONS

VANILLA AND BAY ICE CREAM
Cream the butter and sugar until pale and fluffy. Add the beaten eggs. Now
fold in the flour. If the mixture is too thick, add a little milk to loosen
it to a dropping consistency. Divide the mixture into two bowls. Add the
vanilla essence and ground almonds to one and the chocolate to the other.
Put the mixture into your pudding basin alternately and at each place where
the two mixtures meet, pop in a malteser. Continue until all the mixture
and maltesers are used up.
Cover with greased greaseproof paper or foil and secure with an elastic
band around the rim. With some aluminium foil, fold up a piece long enough
to place under the bowl and over the top. Put the foil in the steamer and
put the bowl on top of it so the foil sits underneath and in the middle of
the bowl. This will help you pull the bowl out when the pudding is cooked.
Steam for 11/2 hours. Turn the pudding out and serve with the ice cream.
Vanilla and bay ice cream: Heat the milk and cream to scalding point with
the vanilla pod and bay leaf. split the pod and scatter the seeds into the
cream. Leave to infuse for about 10 minutes. Beat the egg and egg yolk with
the sugar. Remove the pod and bay leaf and pour the cream over the eggs.
Return to the heat and gently stir until thickened. DO NOT BOIL.
It should be of coating consistency. Strain to remove any bits of solid egg
and then cool. When cool, transfer to your ice cream maker, or, freezer in
a plastic container.
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