6 x 150ml ramekins
125g butter, plus extra for greasing
1/2 cup brown sugar
3 eggs
150g self-raising flour
1/4 cup hot milk
6 Tbs golden syrup
Custard to serve
These puddings can either be steamed if you have a steamer large enough to hold the ramekins or cooked in a baking dish linedwith a tea towel with hot water added.
1 Grease each ramekin with butter. If using the oven, preheat to 180C. Cream the butter and sugar until pale. Add the eggs one at a time, beating well after each addition. Fold in the flour and the milk.
2 Add 1 Tbs of golden syrup to the bottom of each ramekin then top with the mixture and cover with greased baking paper or tinfoil.
3 Either steam for 20 minutes or until firm, or sit in a tea towel-lined baking dish, pour in hot water to reach up the sides then cover the entire dish and cook for 20 minutes or until firm. Allow to cool for a few minutes before turning out and serving with custard.
