Thick dreamy custard is spooned over dense currant-laden steamed pudding in this classic English dessert. If a traditional mold isn't available, use a 2-qt. ramekin. Place a piece of parchment paper slightly larger than the ramekin over its top and tie tightly around edge of dish with kitchen twine. This recipe first appeared in our December 2013 issue along with Leaf Arbuthnot's article Old School.