Ingredients
- butter 75g softened
- golden caster sugar 100g
- lemon 1 zested
- eggs 2 beaten
- self-raising flour 125g
- milk 4 tbsp
- golden syrup 4 tbsp
- blackberries 1 large punnet
Method
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Step 1
Butter and flour 6 × 250ml basins or a 1.2-litre pudding basin. Beat the butter, sugar and lemon zest in a large bowl with an electric whisk until light and fluffy. Beat in the eggs, flour and milk, then stir in 2 tbsp golden syrup. Put the remaining golden syrup and the blackberries into the pudding basins and spoon the sponge mixture over.
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Step 2
Cover each basin with a double piece of foil or greaseproof paper, with a pleat across the centre. Tie on firmly with string. Cook in a steamer over simmering water for 40–50 minutes (or 1½ – 2 hours for a big one). Top up the water if you need to. Check the puddings are cooked with a skewer – it should come out clean. Turn out onto a plate, scooping up any blackberries that get left behind in the basin. Serve with custard.
