Upside-down golden syrup pudding

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.

Ingredients

240 g	Golden syrup (Main)
1 Tbsp	Lemon juice
4	Eggs
170 g	Sugar
170 g	Butter, very soft salted
170 g	Flour
2 tsp	Baking powder
1	Lemon, freshly zested
1 Tbsp	Lemon juice
6 Tbsp	Milk

Directions

1. Grease a 1¾ litre stainless steel bowl with butter then pour in the golden syrup. Add 1 tablespoon of lemon juice.
2. 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.
3. Cover with a greased sheet of greaseproof paper then a piece of tinfoil and crimp down the foil firmly to seal the bowl.
4. Place the pudding into a pot of boiling water so that the water comes halfway up the bowl.
5. Cover the pot with a lid or more foil and simmer gently for 2 hours, adding more water if necessary to prevent boiling dry.
6. 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 withreal egg and cream custard, and perhaps a little ice cream too.

To see step-by-step instructions click

here

.