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Black cap puddings

Black cap puddings

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 6

Speedy puds that are really easy to make - fruity, sticky and creamy, ready in 25 mins - by Gary Rhodes

Nutrition:
HighlightNutrientUnit
kcal370
fat16g
saturates9g
carbs55g
sugars31g
fibre1g
protein4g
low insalt0.62g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Unwrap the puddings and turn out onto plates. Drizzle over the syrup and serve.

RECIPE TIPS
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.

WITH A TWIST

For variety, add orange zest instead of lemon, and put a little marmalade or jam in the moulds instead of raisins.

Recipe from Good Food magazine, January 2006

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