Ingredients
2 tbsp golden syrup, plus extra for serving
115g plain flour, sifted
1 1/2 tsp baking powder
2 large eggs
115g brown sugar
75g margarine
25g unsalted butter
1 tbsp brandy
custard or clotted cream, for serving
Method
- Generously butter a 900ml pudding basin, then place into the fridge for 5 minutes to firm up the butter
- Once cooled, remove from fridge and add the golden syrup to the base of the basin
- Place the flour, baking powder, eggs, brown sugar, margarine, unsalted butter and brandy in a large mixing bowl and mix together thoroughly
- Spoon the flour mixture into the basin, over the golden syrup
- Take a large piece of tin foil, fold it in half and grease one side thoroughly
- Cover the pudding with the greased tin foil, pleating the foil a few times to allow room for the pudding to expand
-
Fasten the foil to the rim of the pudding basin with string
- Place the covered pudding basin in a large steamer
- Steam over a medium heat for 1 hour 30 minutes. Make sure that the steamer does not boil dry, topping up with boiling water as needed
- Once the pudding is risen and cooked, turn it out from the pudding basin
- Serve with golden syrup and clotted cream or custard
