For me, nothing brings memories flooding back like Lyle's Golden Syrup, a sweet and sticky luxury that is the nectar of the gods, in my opinion.
Suet is a little-known fat from cattle and sheep. It is a rich, creamy fat surrounding the kidneys and has a very high melting point. It's extremely robust and tasty in pastry. It is little known by the younger generation but I couldn't believe my eyes when I found a vegetarian equivalent which seems to work equally as well.
Ingredients
| 1 Tbsp | Treacle, I used Lyle's treacle, available at specialty English produce shops, plus 3 Tbsp to serve |
| 3 Tbsp | Golden syrup, I used Lyle's golden syrup |
| 175 g | Self raising flour |
| 1 tsp | Baking powder |
| 175 g | Butter, softened, plus additional soft butter for the basin |
| 2 | Eggs |
| 75 g | Suet fat, I used Atora (from British specialty food stores) |
| 175 g | Brown sugar |
| 1 | Custard, to serve |
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Directions
- Butter your pudding basin, then add the golden syrup. Sift the flour and baking powder into a large bowl then add the softened butter, eggs, sugar and treacle. Beat for about 2 minutes until blended.
- Spoon the mixture into the basin and level the top using the back of a spoon. Cover the basin with greaseproof paper and foil, leaving enough excess to fold down over the basin. Tie some string around the basin to secure the paper/foil lid and then in a loop over the top of the basin to use as handle to lift. Trim off the excess paper.
- Place the basin in a pot and fill the pot with water to half-way up the basin. Bring the pot to simmer, place a lid on the pot and cook on a low heat for two hours. Check the water level every now and then and top up as necessary.
- To serve, loosen the pudding all around with a butter knife, invert on to a plate, pour over the treacle and serve with custard.
