- 175g unsalted butter, softened, plus extra for greasing
- 3 tbsp golden syrup, plus extra for drizzling
- 1 tbsp fresh white breadcrumbs
- splash brandy (optional but delicious)
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 175g golden caster sugar
- zest 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 large eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 175g self-raising flour
- 2 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- clotted cream, to serve
Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.
Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.
Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.
If you want to use a slow cooker...Steamed puddings were made for slow cookers! Prepare the pudding exactly as above but at step 3, instead of placing into a steamer or large pan, put it into your slow cooker, pouring in enough boiling water from the kettle to come halfway up the sides of the basin. Cover and cook on High for 4 hours until a skewer comes out clean. Serve as above.