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Steamed Pudding with Golden Syrup |
Golden Syrup is a medium-heavy syrup made commercially from cane sugar. It is thick, dark gold in colour, and very sweet. This recipe was a standard family dessert in the late 1940s, 1950s and 1960s. It is filling and warming in winter.
- 1 egg.
- 90gm butter.
- 3 tablespoons caster sugar - fine grained white sugar.
- 1/3 cup milk.
- 1 cup self-raising flour.
- 1 teaspoon vanilla.
- 3 tablespoons golden syrup.
- Cream the butter and sugar.
- Beat in the egg.
- Fold in the flour alternately with milk and vanilla.
- Put the golden syrup in the bottom of a 4 cup pudding basin or ordinary ceramic basin.
- Spoon the pudding mixture on to the top of the golden syrup.
- Cover with a lid or pudding cap, or use greaseproof paper or aluminium foil fastened with string or a rubber band.
- Put the bowl in a large saucepan with about 10cm of water. The water should come halfway up the side of the pudding bowl.
- Simmer gently for about 1½ hours.
- Remove the water, let it rest for 5 minutes and then turn it out onto a dish. serve with cream or icecream or, more traditionally, custard (hot in winter).
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