My grandmother used to cook golden syrup pudding using suet. It was wonderful, but this recipe with butter is just as good.
1/2 cup golden syrup
125g (4 oz) butter, softened
1/2 cup caster sugar
2 eggs
1 1/2 cups self raising flour
2/3 cup milk
extra golden syrup, to serve
vanilla custard, to serve if desired
Grease a 4 cup pudding basin. Pour the golden syrup in the base of the pudding basin.
Using an electric mixer, beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well between each addition. Stir in flour and milk in alternating batches. Spoon the mixture into the pudding basin and smooth the surface.
Cover the pudding basin with foil and secure with string.
Place the basin in a large saucepan and pour in enough boiling water to reach halfway up the sides of the basin. Place over medium heat and cook, covered, for 2 hours or until a skewer inserted comes out clean. Remove from heat and remove the basin from the saucepan. Set aside for five minutes before turning out onto a plate.
Serve with extra golden syrup and vanilla custard or cream, if desired.
