This pudding is quick to make. It is mixed up in a food processor then steamed in a pot. The only thing you need to keep an eye on is that the water doesn’t boil dry. You don’t need a pudding bowl with a special lid, just use a stainless steel bowl and cover it with foil.
Serves 8
240g golden syrup
1 Tbsp lemon juice
4 eggs
170g sugar
170g very soft salted butter
170g flour
2 tsp baking powder
Finely grated zest of 1 lemon
1 Tbsp lemon juice
6 Tbsp milk
Step by step instructions
Step 1: Grease a 1¾ litre stainless steel bowl with butter then pour in the golden syrup. Add 1 tablespoon of lemon juice. In a food processor blend the eggs, sugar, butter, flour, baking powder, lemon zest and juice, and the milk to form a smooth batter. Pour this into the prepared stainless steel bowl.
Step 2: Cover with a greased sheet of greaseproof paper then a piece of tinfoil and crimp down the foil firmly to seal the bowl.
Step 3: Place the pudding into a pot of boiling water so that the water comes halfway up the bowl.
Step 4: Cover the pot with a lid or more foil and simmer gently for 2 hours, adding more water if necessary to prevent boiling dry.
To serve
To turn out, remove foil and paper, place a plate on top of the pudding. Use both hands to tip the pudding over. Carefully lift the bowl off. Serve immediately with real egg and cream custard, and perhaps a little ice cream too.
