Ingredient:
Butter, for greasing
90 ml (3 fl oz) golden syrup
125 g (4 oz) self-raising flour
125 g (4 oz) shredded vegetable suet or grated chilled butter
60 g (2 oz) caster sugar
125 g (4 oz) fresh white breadcrumbs
About 125 ml (4 fl oz) milk
900 ml (1 ½ Pint) Pudding Bowl
Method:
Lightly butter the bowl and spoon the golden syrup into the bottom.
Put the flour, suet or butter, sugar, and breadcrumbs into a bowl and stir to combine. Stir in enough milk to give a dropping consistency. Spoon into the bowl on top of the syrup.
Cover the bowl with buttered baking parchment and foil, both pleated in the middle. Secure by tying string under the rim of the bowl.
Put the bowl into a steamer or saucepan of simmering water, making sure the water comes halfway up the side of the bowl if using a saucepan. Cover and steam, topping up with boiling water as needed, for about 3 hours. Turn out the pudding, and serve with hot vanilla pouring custard.
Butter, for greasing
90 ml (3 fl oz) golden syrup
125 g (4 oz) self-raising flour
125 g (4 oz) shredded vegetable suet or grated chilled butter
60 g (2 oz) caster sugar
125 g (4 oz) fresh white breadcrumbs
About 125 ml (4 fl oz) milk
900 ml (1 ½ Pint) Pudding Bowl
Method:
Lightly butter the bowl and spoon the golden syrup into the bottom.
Put the flour, suet or butter, sugar, and breadcrumbs into a bowl and stir to combine. Stir in enough milk to give a dropping consistency. Spoon into the bowl on top of the syrup.
Cover the bowl with buttered baking parchment and foil, both pleated in the middle. Secure by tying string under the rim of the bowl.
Put the bowl into a steamer or saucepan of simmering water, making sure the water comes halfway up the side of the bowl if using a saucepan. Cover and steam, topping up with boiling water as needed, for about 3 hours. Turn out the pudding, and serve with hot vanilla pouring custard.
