Steamed syrup pudding
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 150g soft brown sugar
- 150g softened butterplus extra for buttering the dish
- 1 lemonzested
- 3 eggsbeaten
- 150g self-raising flourmixed with a pinch of salt
- 8 tbsp golden syrup
Nutrition: per serving
- kcal475
- fat24.9g
- saturates14.4g
- carbs60.2g
- fibre0.8g
- protein6.2g
- salt1.14g
Method
step 1
Butter a 1.1 litre (2 pint) pudding dish. Put the sugar and butter in a large bowl and beat with electric beaters until pale and fluffy. Beat in the lemon zest and eggs (add a couple of tbsp of flour to help) then fold in the flour. Mix in 3 tbsp syrup. Put another 3 tbsp of the syrup in the bottom of the pudding dish. Spoon the sponge mix on top.
step 2
Clip on the lid or cover the basin with a pleated sheet of baking parchment and foil. Secure with string and cut off any excess paper/foil.
step 3
Put the basin in a steamer or in a large pan on an upturned saucer (to stop it touching the base of the pan) with simmering water coming a third of the way up the sides of the dish. Steam for 2 hours, checking the water now and again and topping up if needed.
step 4
Rest the pud for a couple of minutes before turning out (if you need to, use a palette knife to loosen). Heat the last 2 tbsp of syrup and pour over to finish. Serve with lots of cream or custard.
