Golden Syrup Pudding
From my friend blamebrampton at LiveJournal. You can substitute treacle for golden syrup, but it will be "goopier." You can also substitute an equal amount of conserves, jam, or preserves. The ingredients are listed oddly because the original recipe is Australian, and they use a bigger cup (250mL) and a bigger tablespoon (20mL) down there. RZ wouldn't let me put "1/4 cup plus 1 tsp" so I had to list the extra as a separate ingredient. Just combine everything...
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1⁄4cup unsalted butter
- 1teaspoon unsalted butter
- 1⁄4cup sugar
- 1teaspoon sugar
- 1large egg
- 1
- 1tablespoon self-raising flour
- 1pinch salt
- 1⁄3cup milk
- 1teaspoon milk
- 1⁄2teaspoon vanilla extract
- 1⁄4cup golden syrup
Advertisement
DIRECTIONS
- Cream butter and sugar until pale and light. Beat in egg. Sift flour and sugar over the top and fold in, alternately with the milk and vanilla.
- Spoon golden syrup into the bottom of a 4-cup buttered pudding basin. Spoon pudding mixture on top of golden syrup. Cover the top of the basin with a circle of baking or waxed paper (or a circle of washed muslin or calico) cut so that it has a diameter about 2" wider than the top of the pudding basin, this is then put over the top, tied with string around the lip, and the excess paper or fabric turned up on top of the 'lid'. I often tie 'handles' of string on either side of the bowl to make the next step easier.
- Take a large saucepan that will more than fit in the pudding basin. I put an old saucer upside down in the bottom of the pan to stand the basin on. Fill the saucepan with water that comes halfway up the sides of the bowl. Remove the bowl, put the lid on the saucepan, bring the water to a simmer, return the bowl to the pan, replace the lid on the pan. Steam for 75 minutes.
- Remove from water, rest for 10 mins, turn out onto a flat plate. Serve with cream and or ice-cream.
Advertisement