Syrup Pudding recipe

Updated at: Fri, 08 Sep 2023 17:56:01 GMT

Step 1

Grease a 1-litre pudding bowl and a sheet of baking paper big enough to cover the bowl and hang over the sides.

Step 2

In the greased pudding bowl, gently mix together the lemon juice and golden syrup. Sprinkle the breadcrumbs over the top (don’t mix in).

Step 3

In a separate bowl, beat the butter, sugar and zest until fluffy. Beat in the eggs one at a time. Fold in the flour and a pinch of salt. Stir in the cream or milk.

Step 4

Spoon the mixture into the pudding bowl (again, don’t mix together) and put the baking paper over the top, plus a layer of foil the same size as the paper. Tie around the rim tightly with kitchen string, and trim off most of the excess paper and foil.

Step 5

Place an upside-down heatproof plate in the bottom of a large saucepan (deep enough to hold the bowl easily and still fit a lid on top), to act as a trivet. Put the bowl on top, then pour in boiling water from the kettle to at least halfway up the side but not touching the foil. Put on the lid and ensure the heat isn’t too high; the water should be gently bubbling.

Step 6

Cook for 1½ hours, regularly checking the water levels and topping up with hot water if needed.

Step 7

Turn off the hob and allow the bowl to rest in the pan for another 5-10 minutes before removing. Take off the wrappings, then invert onto a plate, giving the bowl a shake to release the pudding. Serve with custard or cream and extra warmed syrup if you like.

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