Golden syrup pudding

AT A GLANCE

  • Serves 8 people

We've used golden syrup instead of the traditional treacle to lighten the flavour in this pud. You could use a mixture of both, or just treacle for a richer version.

  • 90 gm (ΒΌ cup) golden syrup, plus extra, warmed, to serve
  • 230 gm self-raising flour
  • 2 tsp baking powder
  • 120 gm softened butter
  • 120 gm raw caster sugar
  • 4 eggs, lightly beaten
  • 160 ml (2/3 cup) milk
  • Finely grated rind of 1 lemon
  • To serve: pouring or thickened cream
01   Pour golden syrup into a 1.5-litre pudding basin, buttered, floured and lined on the base with baking paper.
02   Sift flour and baking powder into a bowl and set aside.
03   Beat butter and sugar in an electric mixer until pale and creamy (2-4 minutes). Add flour mixture, egg and milk alternately, a little at a time, then add lemon rind and beat for 1 minute or until smooth. Transfer to prepared basin, smooth top and cover closely with baking paper. Cover with foil, secure with kitchen twine and place in a large saucepan. Add enough boiling water to come halfway up sides of basin and cook over medium-high heat, covered with a lid, until puffed and golden (2 hours; add more water if basin boils dry). Serve hot with cream, drizzled with golden syrup to taste.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LYNSEY-FRYERS HEDRICK AND LISA FEATHERBY

FEATURED IN

Aug 2010

Aug 2010

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