Black cap puddings

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Gary Rhodes

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Recipe by Gary Rhodes

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1. Lightly butter and flour 6 x 125ml non-metallic pudding moulds (see the steps by clicking the link in the photo above). Divide the raisins evenly between each one, then drizzle with 2 tsps golden syrup. Put flour, butter, sugar, eggs and lemon zest in a food processor and mix for 1-2 mins until smooth. If the mix is a bit thick, soften with milk. Spoon the sponge mix on top of the raisins, taking care not to fill them more than half full or they will spill over when cooked. Cover each one loosely with cling film leaving room for expansion, then pierce the film.
2. Microwave three sponges at a time on High for 2-2½ mins until they are firm on top, risen and coming away from the sides - or steam for 30 mins. Stand for 1 min. Meanwhile, warm some golden syrup.
3. Unwrap the puddings and turn out onto plates. Drizzle over the syrup and serve.

Making ahead

You can make these puddings to the end of Step 1, up to 1 hr ahead, then microwave them to order. One pud takes 60-80 secs to cook.

370 kcalories, protein 4g, carbohydrate 55g, fat 16 g, saturated fat 9g, fibre 1g, salt 0.62 g

http://www.bbcgoodfood.com/recipes/2853/

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Ingredients

• 100g raisins
• 4 tbsp golden syrup , plus extra for drizzling
• 100g self-raising flour
• 100g butter , room temperature, cut in pieces
• 100g caster sugar
• 2 eggs
• finely grated zest 1 lemon
• 1-2 tsp milk , optional
• cream or custard, to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 5 mins

Ingredients

• 100g raisins
• 4 tbsp golden syrup , plus extra for drizzling
• 100g self-raising flour
• 100g butter , room temperature, cut in pieces
• 100g caster sugar
• 2 eggs
• finely grated zest 1 lemon
• 1-2 tsp milk , optional
• cream or custard, to serve

370 kcalories, protein 4g, carbohydrate 55g, fat 16 g, saturated fat 9g, fibre 1g, salt 0.62 g

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