Upside-down golden syrup pudding
( SERVES 8 )
Photo by Tamara West
This pudding is quick to make. It is mixed up in a food processor then steamed in a pot. The only thing you need to keep an eye on is that the water doesn’t boil dry. You don’t need a pudding bowl with a special lid, just use a stainless steel bowl and cover it with foil.
- Grease a 1¾ litre stainless steel bowl with butter then pour in the golden syrup. Add 1 tablespoon of lemon juice.
- In a food processor blend the eggs, sugar, butter, flour, baking powder, lemon zest and juice, and the milk to form a smooth batter. Pour this into the prepared stainless steel bowl.
- Cover with a greased sheet of greaseproof paper then a piece of tinfoil and crimp down the foil firmly to seal the bowl.
- Place the pudding into a pot of boiling water so that the water comes halfway up the bowl.
- Cover the pot with a lid or more foil and simmer gently for 2 hours, adding more water if necessary to prevent boiling dry.
- To turn out, remove foil and paper, place a plate on top of the pudding. Use both hands to tip the pudding over. Carefully lift the bowl off. Serve immediately with real egg and cream custard, and perhaps a little ice cream too.
To see step-by-step instructions click here.