This one never goes out of fashion
and is always a big hit with anyone that has a bit of a sweet tooth. You should also be able to knock it up using
only stock ingredients.
A Bit Of History
Us Brit’s claim the pudding as being part of our culinary heritage
and people in the know generally agree that early puddings were sausage shaped and contained meat. As people
moved around quite a bit and meat was not always available it was replaced with nuts, fruit and flour leading to
today’s sweet tasting pudding that we have all come to love. Being on the move also meant not having an oven so,
boiling in a pot became an option as in this classic.
- 150g butter.
- 150g caster sugar.
- 2 eggs.
- 200g plain flour.
- 1 tablespoon baking
- 2 tablespoons milk.
- Golden syrup.
And This is What You
Cream the butter and sugar in a bowl until fluffy and
Gradually add the beaten eggs, mixing vigorously and then mix
in the milk.
Gradually incorporate the flour into the mixture as lightly
as possible using a sieve.
What you use to cook the
pudding in is up to you, I like to make individual portions in little pots called ramekins but you could make
one large one on a 1.5Lt bowl, I have a friend that used coffee mugs and they came out just
Whatever you use
grease the insides
with butter then squirt in golden syrup to the depth of about 10mm.
Pour in you mixture until it is a little over ¾ full and
cover with greaseproof paper or
Stand the bowl in a large pot on a low heat with enough
boiling water to come about ½ way up the
Cover the pot and steam the puddings for 1
- 1 1/2 hours - checking every so often to see if water needs topping up.
Remove from the pot and take off the
paper, run a knife around the edge of the bowl to release the pudding, then turn it out onto a
Serve the pudding with more syrup and custard.