Olive oil steamed pudding with bergamot.

Crispin's newest venture at Studio Voltaire has all the charm and flavour of their more established restaurants in Spitalfields and Soho—with a slice of emerging art on the side. Expect seasonal dishes, simply executed by head chef Michael Miles. Just like this one... 

Michael takes something classically English and comforting—steamed pudding— and gives it a mediterranean lift with bergamot and our Spanish EVOO. 

Sharp, sweet, floral, bitter, vibrant: there's a world of flavour going on here. Taste the chef made version on the menu at Crispin for a limited time only (until the end of bergamot season). Or, follow the recipe and try it for yourself. 

Here's the method:

Serves 4

• Peel one of the bergamots with a sharp knife removing the pith at the same time and slice the bergamot in big rounds. 
• Heat up the 50g sugar and 50g water until the sugar has dissolved and place the bergamot into the syrup.
• Cream the sugar and softened butter in a mixer, scrapping the sides with a maurice to ensure all is incorporated. 
• Add the egg with mixer running, once combined add the flour, bicarb and baking powder. 
  
• Zest and juice the other bergamot into the mixer and add the buttermilk and olive oil one after the other.
• Get a pudding bowl and line it with butter and sugar. Place the syrupy bergamot rounds into the bottom of the bowl and pour the mix over the top, leaving space for the pudding to rise. Tightly wrap the top of the bowl with tin foil.
• Steam in a bain marie on the stove top (or steam oven) for an hour.
• Let it cool slightly and remove from the pudding bowl. 
• Serve warm with creme fraiche or fior di latte ice cream. 
• Drizzle with more EVOO.