Ingredients
- 7oz (200g) Self Raising Flour
- 5oz (150g) Tate & Lyle Caster Sugar
- 4oz (100g) Unsalted Butter
- 2 eggs and 1 egg yolk mixed together
- 1-2 drops of milk
- 2 tblsp Lyle's Golden Symp
- Additional Lyle's Golden Symp as requied
- Cream together butter and sugar until white. Add mixed eggs and yolk a little at a time until all incorporated
- Fold in self raising flour and add 2 tblsp of Lyle's golden symp and a little milk to achieve dropping consistency.
- Lightly butter and flour a 1 ½ pt (900ml) pudding mould. Spoon in some golden syrup to just cover the base. ·
- Spoon the pudding mix on top. Cover lightly buttered tin foil.
- The pudding can now be cooked in a hot steamer or a pan half filled with hot water for 1 ½ - 1 ¾ hours.
- The pudding is now ready and can be turned out of the mould and simply finished with more golden syrup.
Serves 4-6.
Other ideas
- 3oz of chopped wallnuts can be mixed in for extra texture.
- For individual puddings, use 6 x 5 fl oz (150ml) pudding basins, greased. Cook for 45 minutes and serve on individual plates.
- This pudding is great served with an Anglaise Sauce, which is really just a delicious fresh custard sauce, or cream.
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