You'll need a metal pudding basin for this recipe. You can try using a ceramic one and tying it with greaseproof paper and foil with string to make it watertight - but I don't know how to do that!
I have so many memories of Mum serving up the most ENORMOUS portions of steamed pudding with vanilla ice cream and lashings of custard - it didn't matter how full you already were from dinner, you'd stuff yourself all over again it was just so good!
It's a super easy recipe which can be thrown together while a roast is in the oven, and never gets boring because you can use golden syrup or jam or something delicious like ginger marmalade as the topping - it will always taste different and look fabulous turned out on a warmed plate to serve!
Ingredients
2/3 block of butter
3/4 cup caster sugar
4 eggs
2 cups SR flour
+milk
Jam, marmalade or golden syrup
Custard Powder & Milk
Method
Put a large pot on the stove with about 10-15cm of water in it, cover and bring to the boil and reduce heat to a simmer.
Prepare your pudding basin using a bit of butter on a piece of greaseproof paper (or the paper the butter comes wrapped in) - rubbing the butter generously all over the inside of the pudding basin. (Not the lid).
Beat the butter and sugar together well. (Mum always used a hand mixer, covering the bowl and the mixer with a tea towel thrown over the bowl so the sugar didn't make a mess.)
Add the eggs one at a time. Then sift in the flour and mix - don't over mix the flour, and add a good splash of milk so you have a good consistency cake batter. You can add a few raisins here too if you want to make your pudding a spotted dick!
Put a couple of generous spoons of golden syrup or jam in the bottom of your pudding basin and pour the cake mixture in over the top. Fasten the lid and pop it into your big pot of simmering water - the water should come about 3/4 up the side of the basin. Boil for about an hour.
About 10mins before serving make your custard on the stove according to the packet directions. Carefully open the pudding basin, put a warmed plate over it and invert it onto the plate and serve with the custard - so easy and so delicious!
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