Ingredients
Method
1.Grease 1.25-litre (5-cup) pudding basin.
2.Stir butter and syrup in small saucepan over low heat until smooth. Remove from heat, stir in soda; transfer mixture to medium bowl. Stir in sifted dry ingredients, then combined milk and egg, in two batches. Spread mixture into basin. Cover with pleated baking paper and foil; secure with lid.
3.Place basin in large saucepan with enough boiling water to come halfway up side of basin; boil, covered, about 1 hour. Replenish water when necessary. Stand pudding for 5 minutes before turning onto plate.
4.Meanwhile, make syrup: stir ingredients in small saucepan over heat until smooth; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes.
5.Serve pudding with syrup and, if desired, cream.
Honey, treacle or molassescan be substituted for thegolden syrup here. Don’tuse pouring honey orpouring golden syrupbecause they’re notstable or thick enoughfor this recipe.
Note
