2 oz (50 g) margarine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
2 tablespoons golden syrup (substitute light corn syrup)
1 teaspoon vanilla essence
2 eggs, beaten
2 cups (200 g) 7 oz self-raising flour
1/2 teaspoon Mixed Spice (All Spice / Pumpkin pie spice)
scant 1/2 (us) cup (100 ml) milk
3 tablespoons granulated sugar
1 tablespoon grated orange rind
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
2 tablespoons golden syrup (substitute light corn syrup)
1 teaspoon vanilla essence
2 eggs, beaten
2 cups (200 g) 7 oz self-raising flour
1/2 teaspoon Mixed Spice (All Spice / Pumpkin pie spice)
scant 1/2 (us) cup (100 ml) milk
3 tablespoons granulated sugar
1 tablespoon grated orange rind
for the lemon sauce
1 tablespoon corn flour (corn starch)
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
1 1/4 cup (300 ml) 1/2 boiling water
pinch of salt
1 teaspoon grated lemon rind
3 tablespoons lemon juice
25 g (1 oz) margarine
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
1 1/4 cup (300 ml) 1/2 boiling water
pinch of salt
1 teaspoon grated lemon rind
3 tablespoons lemon juice
25 g (1 oz) margarine
method
1. Cream together the margarine and brown sugar.
2. Beat in the syrup and vanilla, then the eggs.
3. Sift together the flour and spice and add to the creamed mixture alternately with the milk. Beat until smooth.
4. Turn into a greased shallow 20 cm (8 inch) tin.
5. Mix together the granulated sugar and orange rind and sprinkle over the top.
6. Bake in a preheated moderate oven 160°C (325°F) Gas mark 3 for 30 minutes. ,
7. Meanwhile, make the sauce. Put the cornflour and sugar in a saucepan and stir in the boiling water.
8. Bring to the boil and simmer, stirring frequently, for 15 minutes.
9. Stir in the remaining sauce ingredients and keep warm.
10. Cut the pudding into oblongs and serve with the sauce.
2. Beat in the syrup and vanilla, then the eggs.
3. Sift together the flour and spice and add to the creamed mixture alternately with the milk. Beat until smooth.
4. Turn into a greased shallow 20 cm (8 inch) tin.
5. Mix together the granulated sugar and orange rind and sprinkle over the top.
6. Bake in a preheated moderate oven 160°C (325°F) Gas mark 3 for 30 minutes. ,
7. Meanwhile, make the sauce. Put the cornflour and sugar in a saucepan and stir in the boiling water.
8. Bring to the boil and simmer, stirring frequently, for 15 minutes.
9. Stir in the remaining sauce ingredients and keep warm.
10. Cut the pudding into oblongs and serve with the sauce.
serving amount
serves 4 - 5
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