Bowl and wooden spoon or mixer or electric hand whisk
large saucepan with lid
trivet or saucer
25gunsalted butterfor greasing, cold
125ggolden caster sugar
175gself raising flour
Rub the cold butter around the inside of the pudding basin. Cut out circles of greaseproof paper and foil approx twice the diameter of the basin top.
In a stand mixer, or using a bowl and wooden spoon, or an electric whisk, beat half the golden syrup, the sugar and the butter until light and fluffy. Whisk in the beaten eggs and flour a bit at time, alternating them, until fully incorporated
Whisk in the beaten eggs and flour a bit at time, alternating them, until fully incorporated, then stir through the spice, vanilla and zest. The mixture should be a dropping consistency, add a bit more milk if too thick, a little more flour if too liquid.
Spoon the remaining golden syrup into the base of the basin, then pour over the batter and smooth the surface.
Fold the greaseproof in half, and pleat so that there's an inch overlap. Do the same with the foil. This allows for any expansion as the pudding cooks. Cover with the paper first, then the foil.
Using the twine, tie tightly around the rim ensuring it holds the paper and foil in place. Loop up and over the pudding to create a handle.
Put the trivet or an upturned saucer into the bottom of the saucepan, and place the basin on top. Add just enough boiled water to come halfway up the sides of the basin.
Cover, and simmer on a low heat for one hour and thirty minutes. Check the pan regularly and top up the water as needed.
If you're not sure it's cooked, insert a skewer and remove. If it comes out clean, it's cooked. Otherwise, give it an extra 20 minutes.
Cut the string, remove the paper and foil. Run a knife around the edge of the basin, then turn out onto a large, deep, plate, taking care not splash yourself with the hot syrup.
Cut into good sized wedges, and serve with custard or vanilla ice cream
As an alternative to steaming, if you use a plastic pudding basin you can microwave the pudding with surprisingly good results. You won't get the full colour, but the taste is still great. Instead of the paper and foil to cover, use a large microwave safe plate over the top. Microwave on full power for 3 and a half minutes. Then visually check. If still uncooked in the centre, give it another minute and check again. When it looks firm, double check with a skewer.
Steamed Golden Syrup Sponge
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.