This is my favourite store cupboard desert. Traditional and “sticks to your bones”. Do play around with the amount of salt you use to help balance the sweetness of this desert.
Traditionally you would steam this by placing in a pudding bowl sealing in greaseproof paper before steaming in a large pot. I don’t feel this is necessary. Yes you get a slightly more baked texture to the top of the sponge but is softened by the custard or ice you have with this. Overall using a “water bath” is more reliable cooking method and is less risky in regards to possible burns.
Time: 35 minutes
Serves: 2
Difficulty: Straight Forward
1 Egg
50g Butter
50g of Self Raising Flour
40g Soft Light Brown Sugar
25ml of milk
10g syrup plus 4 tablespoons
Pinch of Salt
1. Preheat the oven to 160 degrees Celsius.
2. Butter two small pudding tins and pour 2 tablespoons of syrup into each. Then place in the fridge.
3. Cream together the butter and sugar with 10g of the syrup. Then whisk in the egg and milk .
4. Mix together the flour and salt. Fold into the sugar mixture till smooth.
5. Remove the pudding tins from the fridge and split the mixture between two tins.
6. Place the tins in a deep baking tin. Fill 3/4 of the way up the side of the tins with lukewarm water. Then bake for 25-30 minutes.
7. Remove carefully from essentials the water bath. Leave for 5 minutes to cool.
8. Run a knife around the edge of the tin. Place upside down in the bowl. The tin should easily be able to be pulled up.
9. Serve with custard or ice cream.
Recipes from my kitchen, Edinburgh, Scotland 