4 oz (110 g) margarine
1/2 cup (4 oz) 125 g caster sugar (superfine granulated)
2 large eggs
1 cup (4 oz) 110 g self-raising flour, sifted
2 - 3 tbsp golden syrup (substitute light corn syrup)
1/2 cup (4 oz) 125 g caster sugar (superfine granulated)
2 large eggs
1 cup (4 oz) 110 g self-raising flour, sifted
2 - 3 tbsp golden syrup (substitute light corn syrup)
method
1. Cream the margarine and sugar in a bowl, until soft and fluffy.
2. Gradually beat in the eggs and, if necessary, add a little of the flour if the mixture starts to curdle.
3. Fold in the remaining flour and mix well.
4. Grease a 1 1/2 pint (900 ml) pudding basin and pour the syrup over the base.
5. Pile the pudding mixture on top and cover with greased greaseproof paper making a pleat cross the top.
6. Secure the paper around the basin with string.
7. Place over a saucepan of boiling water and steam for 1 1/2 hours.
8. Turn out onto a warm dish and heat extra syrup to pour over the top to serve.
2. Gradually beat in the eggs and, if necessary, add a little of the flour if the mixture starts to curdle.
3. Fold in the remaining flour and mix well.
4. Grease a 1 1/2 pint (900 ml) pudding basin and pour the syrup over the base.
5. Pile the pudding mixture on top and cover with greased greaseproof paper making a pleat cross the top.
6. Secure the paper around the basin with string.
7. Place over a saucepan of boiling water and steam for 1 1/2 hours.
8. Turn out onto a warm dish and heat extra syrup to pour over the top to serve.
serving amount
serves 4
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