|With custard and cream|
Anyway I digress. Because it has been winter here, (even though you wouldn't think that lately), I always feel like making stodgy steamed puddings and warming casseroles etc so this night I really felt like an old fashioned steamed pudding. I had tried one earlier in the week from Simon Gault's new cookbook. That recipe was your 'if it doesnt' sound right it probably isn't' kind of recipe. I knew it couldn't work yet I went ahead and followed it to the letter. BIG MISTAKE! It was awful...dense, stodgy in a bad way and downright disastrous This recipe I found in Linda Hallinan's column in the Sunday Star Times magazine. It was delicious and all things that a good old fashioned steamed pudd should be. Try it whatever you do. You could make it with jam as well I would think but I love the caramely flavour golden syrup so I stuck with that.
Golden Syrup Steamed Pudding
Grease a 1 L pudding basin (I use a ceramic one) and put about 1/2 c golden syrup in the bottom (you could use less if you like).
Cream 100 g butter and 1/2 c sugar until light and fluffy then beat in 2 eggs and stir in 1/4 c apricot jam. Fold in 2 c flour, 2 tsp baking powder and 1/2 tsp salt. Dissolve 1 tsp baking soda in 1 c warm milk and add to the mixture then spoon into the pudding basin. Cover with a couple of layers of greaseproof paper (put a pleat in the top), and tie string around the top. Steam about an hour but I found mine was a little undercooked so next time would go for a 1 1/4 hours. Make sure the pot doesn't run dry so add boiling water as you need it.