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Ingredients
- 50g/2oz butter
- 100g/4oz caster sugar
- 2 eggs
- 175g/6oz plain flour
- 2 teaspoons baking powder pinch of salt
- 2 tablespoons milk
- 4 tablespoons golden syrup
Instructions
- Cream the butter and sugar in a bowl. Beat in the eggs, one at a time.
- Sift the flour, baking powder and salt together, and fold into the mixture,
adding just enough milk to give a dropping consistency. - Butter a 1.2-litre/2pt pudding basin, then pour the syrup into the bottom.
Spoon in the batter to fill the basin. Cover the top with a round of
buttered baking parchment, and secure pleated foil over that with string. - Stand in a pan of simmering water with a lid on, and steam for
11⁄2 hours, topping up with boiling water when necessary. Invert the
pudding onto a serving plate. Serve hot.
