No one can resist this – it really went down a treat when we were testing the recipes for the book. At Canteen we make individual puddings, but we think this big one works better as you get more syrup!
Ingredients
- 200 g soft butter, plus extra for greasing
- 3 eggs
- grated 2 lemon zest
- 35 ml lemon juice
- 230 g self-raising white flour
- 1 tsp baking powder
- pinch of salt
- 250 g golden syrup
- cream or custard to serve
How to Make It
- Cream the butter with the sugar until pale and fluffy.
- Whisk the eggs, then slowly beat into the creamed mixture until smooth.
- Add the lemon zest and juice and mix well. Sift together the flour, baking powder and salt, then fold into the mixture until combined.
- Butter a 1.8-litre pudding basin and pour in the golden syrup. Spoon in the sponge mix.
- Fold a piece of greaseproof paper in two to double thickness and place on top of the basin. Tie on under the rim with string.
- Cook in a steamer with a close-fitting lid for 1½ hours.
- Lift out the basin and remove the paper. Place your serving plate (upside down) on top of the basin and hold them tightly together with a cloth, then turn them over so that the plate is the right way up. Lift off the basin, to leave the pudding on the plate.
- Serve with a big jug of cream or custard.