Steamed Pudding with golden syrup

Recipe

This pudding was handed down by my grandmother Joyce Davies (nee Hall) to my father Tony and my uncle John.

My dad loved dessert; all he really cooked were sweets. From this steamed pudding to the yearly Christmas pudding, or a blackberry pie. As kids we begged dad to cook this – eaten with lots of cream! Which was not hard to convince him of as he loved cream – he used to sneak it onto his cereal!

It is a simple pudding to make, traditional cooking at its best, with a few basic V. Freezes well.ingredients - recipe supplied by John Davies.

Serves 8.

Pictured: Steamed Pudding slice with cream

1 ½ cups plain flour

¼ tsp salt

1 tsp (large) baking powder

100g butter

100g sugar

3 eggs

Milk to mix, if required

Butter for greasing

3 tbsp golden syrup, more if you like it sweet

Sift flour, salt and baking powder together.

Cream butter and sugar, add one egg at a time and a little flour mix if begins to curdle, then mix into remaining flour - add a little milk if too dry. Gently mix into soft dough - consistency should be like a thick cake batter.

Grease a pudding basin generously with butter; add golden syrup.

Pictured: Steamed pudding step – adding the golden syrup into buttered pudding basin

Carefully tip dough on top of golden syrup, evening the top with a spatula or spoon.

Pictured: Steamed pudding step – adding the dough on top of the golden syrup in the pudding basin

Stand basin uncovered in a saucepan with a fitting lid, pour boiling water to reach halfway up sides of basin, place lid on saucepan – depending on how wide your saucepan is you may need to add the water first.

Steam 45 - 55 minutes on a low heat - if using gas, use a simmer mat if possible (these can be found in home wares stores and can keep temperatures low while simmering).

Turn out into a dish with sides to catch the syrup.

Serve with cream and/or ice cream and extra warmed golden syrup to pass around in a jug.