Steamed Syrup Pudding Recipes

Steps:

• Pudding:.
• Grease a 4 cup pudding basin.
• Sift flour.
• Beat butter and sugar well until creamy in texture.
• Add eggs one at a time beating well between each one.
• Fold in 1/4 of the flour, 1/4 of the milk and continue till all flour and milk is used. Mixture should be at a dropping consistency.
• Put mixture into greased pudding bowl. Cut and grease a circle of baking paper that will cover pudding bowl, put grease side down put lid on or cover with 2 layers of aluminum foil and tie around the bowl.
• Put pudding bowl into a saucepan of boiling water (make sure water comes 1/2 way up the pudding bowl) and gently simmer for 1 1/2 hours. Check occasionally to make sure water does not go too low.
• When cooked test with a skewer (should come out clean). Turn onto plate and cut to serve.
• Pour a little of the syrup on slice, then hot custard if having.
• Syrup:.
• Combine golden syrup and honey in a microwave container and heat in microwave to combine OR.
• Combine golden syrup and honey in a heat proof container and sit container in a small pot of simmering water stirring to combine and melt to a runny consistency.

Steps:

• Melt butter and golden syrup together and put in bottom of pudding basin.
• Beat all other ingredients to a pikelet/crepe batter and pour into basin.
• In a large pot bring enough water to come halfway up basin to a boil.
• Put uncovered basin in water and place lid on pot.
• Steam for 1/2hour.
• Serve with custard or cream if wished.

Steps:

• Grease a 5-cup ovenproof bowl with butter and spoon the syrup into the base.
• Beat the butter and sugar together in a bowl until soft and creamy, then beat in the eggs, a little at a time,. Fold in the flour and stir in the milk to make a soft dropping consistency. Add the lemon rind. Turn the mixture into the oven proof bowl.
• Cover the surface with a circle of waxed or parchment paper and top with a pleated sheet of foil. Secure with string or crimp the edges of the foil to ensure a tight fit around the bowl.
• Put the pudding in a large pan half-filled with boiling water. Cover and return to a boil over medium heat. Reduce the heat to a slow simmer and steam for 1 1/2 hours, or until risen and firm. Keep checking the water level and top off with boiling water as necessary.
• Heat a little more corn syrup in a pan. Remove the pudding pan from the heat and lift out the ovenproof bowl. Remove the cover and loosen the pudding from the sides of the bowl using a knife. Turn out into a warmed dish and serve with the extra corn syrup.