Fruit and Brioche Steamed Pudding

From OSR

Ingredients

1 part milk

1 part heavy cream

2 parts brioche, torn into pieces

2 parts fruit (cherries are recommended)

eggs (1 egg to every 1/2 cup milk)

Sugar, salt and vanilla to taste

1 steamed pudding mold with lid

Directions

Butter and flour the pudding mold.

Scald the milk and temper with the eggs to mix into a custard. Mix the custard, brioche pieces and fruit together, and pour the mixture into the mold.

Boil water in a pot large enough to fit the pudding mold, with something like a steamer basket in the bottom to elevate the mold. Once the water is boiling, put the mold (with the lid on!) in the pot (it is ok if the water comes a little ways up the mold). Steam for about 45 to 50 minutes, depending on the size of the mold. Remove and let cool for about 10 to 15 minutes before unmolding.

You can top it with crème anglais or whipped cream.