Posted 31st March 2012
Having made this pudding twice in the last month I thought it only fair that I share it
It takes a while but is incredibly easy – most of the time is spent waiting for it to cook. This will take you straight back to your childhood and will score seriously brownie points when served.
The recipe is one of Nigella’s from “How to be a domestic goddess” (who else would I turn to when it comes to dessert?)
Nigella says you need a pudding basin with a lid, however I used a glass pyrex bowl with kitchen foil over the top and it worked fine.
For the sponge
175g very soft butter + some for greasing
175g self raising flour
175g caster sugar
3 large eggs
zest of 1 unwaxed lemon
juice of ½ lemon
For the syrup topping
250g golden syrup
juice of other ½ lemon
1. Mix butter, flour, sugar, milk, lemon and eggs together in food processor to make the sponge mix. Add a little more milk if its too thick. Should be thick but still pour-able
2. Place a saucer / small plate in the bottom of a large saucepan. Pour boiling water on top. The water should come up about 2/3 of the side of the pudding bowl when its in there
3. Butter the pudding basin / bowl. Pour the golden syrup in and stir in the remaining lemon juice.
4. Pour the sponge mix on top of the syrup. Cover the bowl with foil / a lid if you have one and lower into the boiling water.
5. Put the lid on the saucepan and keep in boiling for two hours. Don’t let it boil dry so you may need to top up with water (I didn’t but keep an eye on it)
6. After at least two hours take the bowl out of the pan (I use a combination of tea towels and spatulas for this) let it rest for a minute or two then turn out on to a serving dish / plate.
Serve with custard or ice cream!