Steamed Golden Syrup Pudding - Gluten Free
golden suryp steam pudding-gluten free
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
golden syrup
|
* |
| 6 | ounces |
margarine
(but you can use butter) |
*
|
| 6 | ounces |
sugar
caster sugar |
*
|
| 6 | ounces |
self-rising flour
gluten-free |
* |
| 3 | large |
eggs
|
*
|
| 1 | teaspoon |
ginger
ground |
*
|
| 1 | teaspoon |
baking powder
|
*
|
| 1 | ball |
ginger
stem, chopped |
*
|
| 1 | tablespoon |
milk
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
golden syrup
|
* |
| 173.4 | ml/g |
margarine
(but you can use butter) |
*
|
| 173.4 | ml/g |
sugar
caster sugar |
*
|
| 173.4 | ml/g |
self-rising flour
gluten-free |
* |
| 3 | large |
eggs
|
*
|
| 5 | ml |
ginger
ground |
*
|
| 5 | ml |
baking powder
|
*
|
| 1 | ball |
ginger
stem, chopped |
*
|
| 15 | ml |
milk
|
*
|
Directions
To make it, I used
Grease a 2 litre basin, and put the golden syrup in the bottom.
Put the rest of the ingredients in a food processor and blend for 7 to 10 seconds.
Put into the pudding basin - the mix should come no more than two thirds of the way up the bowl. Take a large piece of greaseproof paper/tin foil/muslin, make a pleat down the centre and cover the bowl, tying tightly. Place in a very large saucepan, on an upturned saucer, and add water to the pan - this should be enough to completely cover the saucer and come about an inch up the side of the bowl. Bring the water to the boil, cover, and simmer for 2 to 2½ hours.
When done, uncover, and turn out onto a plate. Serve with extra golden syrup and cream or pouring custard.
