Merry Berry Steam Pudding by Bake Off runner-up, Ian Cumming

Serves Prep time Bake time
Merry Berry Steam Pudding by Bake Off runner-up, Ian Cumming



150ml Belvoir Blueberry & Blackcurrant Cordial

150g cranberries (fresh or frozen but if frozen defrost first)

120g honey

120g unsalted butter

120g light brown sugar

generous pinch of salt

2 large eggs

120g self raising flour

1tsp mixed spice

75g blueberries

1tbsp milk


  1. Put the cranberries and cordial in a fairly large saucepan and gently bring to the boil. Simmer for a few minutes until the cranberries have softened and quite a bit of the liquid has boiled away. Add the honey and mix it in.
  2. Butter a 1.2 litre pudding basin.
  3. Pour the berry and honey mixture into the basin.
  4. Beat the butter, sugar and salt until light and fluffy.
  5. Add the eggs one at a time beating thoroughly between each one.
  6. Sieve in the flour and the mixed spice and gently fold it in.
  7. Carefully fold in the milk and then finally the blueberries. Pour this on top of the berry mixture in the basin.
  8. Fill a large pan with enough water to come half way up the side of the pudding bowl. Bring to the boil.
  9. Meanwhile, take a large piece of baking parchment, put a pleat in it and put it over the pudding. Then take a piece of tin foil, put a pleat in that and put that over the parchment. Tie some string around the rim and then use some extra string to make a handle in order to lift the pudding into the pan of boiling water.
  10. Boil for 2 hours, occasionally checking that there is sufficient water in the pan.
  11. Use the string handle to remove the pudding from the pan. Snip off the string and remove the foil and parchment. Place a plate on top and carefully invert it all.
  12. Serve immediately with custard, cream or ice cream.