Sunday, 19 February 2012

Steamed syrup pudding

Together with a sunday roast you need a stodgy pudding! This is really simple to make and yet hits the mark on a cold winter afternoon (particularly before a stroll around the park after a large sunday lunch!)

Begin by greasing a 3 pint (approx) plastic pudding bowl. Then get a metal spoon and wipe it with a little oil. Then measure in 3 tbsp golden syrup. The oil means it will just run off the spoon. Add to this the juice of half a lemon.

In a large bowl put 175g soft butter, 175g self-raising flour, 175g caster sugar, 3 large eggs, zest and juice of a lemon, 3 tbsp milk and 1 tbsp black treacle.

Give everything a good stir (or whizz it with a hand held processor) until it is all combined.

Put this into the prepared plastic basin on top of the syrup.

Put on the (buttered) lid and put in a large saucepan.

 Pour in hot water til just below the lid and put a lid on the saucepan and then leave to simmer over a low light for 2 -2.5 hours (if it is a bit longer it doesn't matter). Just make sure that the pan doesn't boil dry- keep topping up with water if necessary.

When ready to serve tip it onto a wide rimmed plate and pour over another 3 tbsp golden syrup. Serve immediately with custard/ cream/ ice cream.

A lovely traditional pudding to end your meal. Although cooking time is a few hours it takes minutes to prepare so is great for entertaining.

Til soon...

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