Recipe by *Dani*
I've always hated Christmas pudding - it's not just the raisins which i detest. And yes even though I'm jewish we do have a Christmas pudding since my mum loves it. One night, at a resturant the deserts all sounded complicated and fussy apart from one - the sticky toffee pudding - it was delicious and I had to replicate it now i have to tell share it (for those Christmas pudding haters) - i got the recipe from a website but I have know idea which one.
- 3 tablespoons golden syrup (light corn syrup)
- 6 ounces self raising flour
- 1 teaspoon baking powder
- 6 ounces butter, softened
- 6 ounces light brown sugar
- 3 large eggs
- 1 tablespoon black treacle (dark corn syrup?)
- golden syrup (heated)
- custard or ice cream
Directions See How It's Made
- butter 2 pint pudding basin or medium mixing bowl - anything that will take heat.
- Put the 3 tablespoons of golden syrup (corn syrup) at the bottom of pudding basin/bowl.
- sift flour and baking powder into a large bowl.
- Add all other ingredients (except to serve obviously) and beat with electric mixer - or ALOT of strength and a large fork. Mix until everything is combined ( roughly two mins using mixer).
- Now this is the part which sounds complicated but it's very easy in practice.
- Get a layer of grease proof paper and place a layer of foil on top - original instructions called for a pleat, i didn't but it made no difference.
- Cover the top of the pudding basin/bowl with the foil on top. Tie string around it to secure paper and foil then trim excess.
- In a large deep saucepan poor previously boiled water from kettle to save time - fill it roughly half way up. and place pudding in pan .
- Put on medium heat until water goes up to boil again then turn to very low heat.
- Place lid on top of saucepan. Steam for 2 hours.
- now this is the beauty of it. Often when serving hot deserts by the time everyones seated and ready - if your previously got the desert out its cold or if you left it in the oven overcooked. The pudding can joyfully go on steaming until your ready for it without any harm - i think it's virtually impossible to oversteam it on such a low heat although I could be wrong.
- Sand castle time! untie string and take of foil and paper. get a palette knife to loosen edges place pudding upside down onto a previously warmed plate and wallah your pudding is ready.
- If you want, as I've put in the ingredients list you can serve with a variety of things but it doesn't actually need anything as it's lovely and moist and sweet as it is.