Recipe by Julie B's Hive
Britain's favorite pudding just oozing with syrup. A treat for children and adults alike.
- 1⁄2 cup unsalted butter, plus extra butter for greasing pan
- 2 tablespoons light corn syrup, plus extra for serving
- 1⁄2 cup superfine sugar
- 2 eggs, lightly beaten
- 1 1⁄2 cups self-rising flour
- 2 tablespoons milk
- 1 grated lemon, rind of
Directions See How It's Made
- Grease a 5-cup ovenproof bowl with butter and spoon the syrup into the base.
- Beat the butter and sugar together in a bowl until soft and creamy, then beat in the eggs, a little at a time,. Fold in the flour and stir in the milk to make a soft dropping consistency. Add the lemon rind. Turn the mixture into the oven proof bowl.
- Cover the surface with a circle of waxed or parchment paper and top with a pleated sheet of foil. Secure with string or crimp the edges of the foil to ensure a tight fit around the bowl.
- Put the pudding in a large pan half-filled with boiling water. Cover and return to a boil over medium heat. Reduce the heat to a slow simmer and steam for 1 1/2 hours, or until risen and firm. Keep checking the water level and top off with boiling water as necessary.
- Heat a little more corn syrup in a pan. Remove the pudding pan from the heat and lift out the ovenproof bowl. Remove the cover and loosen the pudding from the sides of the bowl using a knife. Turn out into a warmed dish and serve with the extra corn syrup.