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If you’re looking for one of the world’s tastiest steamed puddings, look no further! This unique recipe allows you to easily make a beautiful pudding yourself. Although steamed puddings may not be as difficult to make as other types of desserts (such as a Marbled Marquise), I’m sure you’ll agree that these puddings are very tasty.

If you have never attempted to make a steamed pudding before, you will be amazed as to how simple the process actually is.

So much so, that the most difficult part is probably making sure the butter is soft and creamy, which can be achieved by taking the butter out of the fridge, placing it on the table and leaving it to rest at room temperature for a couple of hours until it becomes soft. Not too difficult is it? Alternatively you could use the already available soft whipped margarine, however, this product rarely produces the same results in terms of flavour.

What you need:

3 tbsp golden syrup
1 tbsp black treacle
1 tsp baking powder
175g self-raising flour
175 softened butter
175g light brown sugar
3 large eggs

To Serve:

3 tbsp golden syrup (extra)
Custard

The Method:

Butter the dish to make it non-stick
Add in the 3tbsp of golden syrup into the dish
Find yourself a large mixing bowl and sift the flour, baking powder into it slowly adding the softened butter, sugar, eggs and black treacle while constantly mixing slowly
Now use an electric hand whisk and beat the mixture for approximately 2 minutes or until it is thoroughly blended through making a very smooth texture
Use a spoon to put the mixture into the dish and level the top of the mixture by using the back of the spoon
Place a sheet of aluminium foil over greaseproof paper and in the centre make a pleat
Place this sheet on top of the pudding with the aluminium foil side facing away from the pudding
Pull the sheet down by the sides and finally tie a string around it (ensure that you tie the string over the top as well as onto the sides thus making yourself a handle for ease of lifting it up.
If there is any excess paper left around, trim it with a pair of scissors
Steam the pudding for approximately 2 hours
Check once in a while to ensure that the water level is at least halfway through (as close to the halfway mark as possible)
Once the pudding has finished steaming, loosen it all around by using a palette knife
The trick to serve steamed puddings is to invert it quickly onto a warmed plate
To serve, warm up the syrup and pour it all over the top of the pudding before placing at the table
Compliment your pudding with chilled custard