Steamed syrup pudding recipe

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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!

  • Yield: 6 Servings

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
  1. Cream the butter with the sugar until pale and fluffy.
  2. Whisk the eggs, then slowly beat into the creamed mixture until smooth.
  3. Add the lemon zest and juice and mix well. Sift together the flour, baking powder and salt, then fold into the mixture until combined.
  4. Butter a 1.8-litre pudding basin and pour in the golden syrup. Spoon in the sponge mix.
  5. 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.
  6. Cook in a steamer with a close-fitting lid for 1½ hours.
  7. 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.
  8. Serve with a big jug of cream or custard.
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