Steamed Pudding with Golden Syrup Custard
Prep time: 30 mins
Cook time: 2.5-3 hours
For the pudding...
- 160g butter
- 100g sugar
- 50g brown sugar
- 2 eggs
- 230g flour
- 1 ½ tsp baking powder
- 4 Tbsp milk
- 6 Tbsp of your favourite jam
For the custard...
- 250ml milk
- 250ml cream
- 4 egg yolks
- 2 Tbsp golden syrup
- 1 Tbsp cornflour
Cream together the butter and sugars. Add the eggs one at a time (make sure you beat it really well between additions to prevent curdling).
Mix in the sifted flour and baking powder. Gently fold through the milk and 2 Tbsp of the jam.
Place the remaining 4 Tbsp of jam in the bottom of a greased 1L pudding basin. Spoon the mixture on top of the jam and then cover the top of the pudding with one layer of greased baking paper, then a second ungreased layer on top of that.
Secure the paper on by tying a piece of string around the edge of the basin. Place into a large roasting tin and pour enough boiling water to come halfway up the side of the pudding bowl.
Bake at 140°C for 2-2 ½ hours.
The pudding is done when a skewer inserted into the centre comes out clean. Allow to cool for 10 minutes before turning out onto a serving plate.
While the pudding rests, make the custard.
Warm the cream and milk in a pot until almost boiling. Meanwhile, whisk the egg yolks, golden syrup and cornflour together. Gradually whisk in the warmed milk, then return to the pot and stir continuously for 5-6 mins or until the custard coats the back of the spoon.
Pour the hot custard over slices of warm pudding and enjoy!