Steamed Pudding with Golden Syrup Custard

Prep time: 30 mins
Cook time: 2.5-3 hours
Serves: 6

Ingredients

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

Method

Pudding

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.

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!