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Start by heating the milk with the teabags on a low heat, once simmering remove from the heat. Allow to stand for 15-20 minutes before discarding.
Add a plate that is upside down or trivet into a deep pot with a lid. Then, fill a deep pot with boiling water around ⅔.
Grease a Pudding Dish with butter. Add all the ingredients together in a bowl (don't worry this is meant to be a very thick batter to hold all the dried fruit). Place the batter into the prepared Pudding basin. Cover in baking parchment and aluminum foil. Wrap in string to secure.
Place in the pot and fill up with a little more water so that it is around ⅔ full. Place the lid on top and steam for 1.5 hours. Meanwhile start on your custard. Heat the milk and teabags together until a gentle simmer. Turn off the heat. Allow the teabags to sit in the hot milk for 10 minutes before discarding the teabags.
For the custard, in a separate bowl, whisk together the egg yolks, cornflour, vanilla bean paste, golden caster sugar and flaked salt. Slowly pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a medium heat, stirring constantly, until thickened to your desired consistency. Serve the steamed pudding warm with the thick Assam custard.