Serves 4

1 cup (100 g) asparagus points

25 g (1 oz) ham

1/3 cup (50 g) plain flour (All purpose)

salt and pepper

2 eggs

2 tbsp (1 oz) 25 g softened butter

milk

fat for greasing

1. Chop the asparagus points until they are the size of peas.

2. Mince the ham very finely.

3. Put into a bowl with the flour, asparagus, and seasoning.

4. Beat the eggs well, and add with the butter to the asparagus with enough milk to make the mixture the consistency of a thick batter.

5. Pour into a greased 750 ml mould or pudding basin.

6. Cover securely with a double layer of buttered greaseproof paper or foil.

7. Steam gently for 2 hours.

8. Turn out on to a warmed serving dish and serve with melted butter poured round, but not over, the pudding.