Name: Steamed Chicken and Chilli Pudding with a Spiced Crust
Yield: Serves 6
Ingredients: 5 cm/2 in piece fresh ginger; salt; coarsely grated rind and juice of 1 lemon; 2 level teaspoons ground mace; 3 teaspoons paprika; 1-2 fresh red chillies; 4-5 pinches cayenne pepper; 1 small red pepper; 900 g/2 lb boneless skinless chicken; 25 g/1 oz plain flour; 2 tablespoons olive oil; 1 medium egg; 2 large cloves garlic; 175 g/6 oz self-raising flour; black pepper; 100 g/4 oz white breadcrumbs; 3 medium chicory; 175 g/6 oz butter (grated from a frozen packet of butter)

Preparation info

Serves
6

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

During the cold months we need so-called ‘comfort food’ for all sorts of reasons. To me, nothing brings more warmth and reassurance than an old-fashioned steamed pudding, either savoury — epitomized by steak and kidney pudding — or sweet, perhaps best exemplified by a jam sponge. However, it is possible to improve upon the classic recipes for these steaming old faithfuls while still retaining their joys.

This aromatic pudding has a gently exotic, lemony filling and a light, rich cru