Steamed Chicken Pudding with Chicory, Lemon and Ginger

Although Christmas is a time for traditional dishes sometimes I cannot resist giving them an exciting twist. What could be more old-fashioned and English than a steamed pudding presented in its basin, wrapped in a white linen napkin? The light crust of this pudding is made with butter instead of suet; it is spiced and full of taste. Once broken into, the crust reveals not steak and kidney but a filling of lemony chicken with chicory which is mouthwatering and delicate. I serve this pudding