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100g / 4oz butter or block margarine
100g / 4oz Tate & Lyle Caster Sugar
grated rind ˝ lemon
grated rind ˝ orange
2 (size 3) eggs, beaten
175g / 6oz self raising flour, sifted
a little milk, to mix
˝ tsp vanilla extract
3-4 tbsp Lyle’s Golden Syrup
orange & lemon slices |
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Instructions Method
1 Cream together the butter and sugar until pale and fluffy. Beat in the lemon and orange rind.
2 Add the beaten eggs and the vanilla flavouring a little at a time, beating well after each addition.
3 Fold in half the flour with a large metal spoon, then fold in the rest with enough milk to give a dropping consistency.
4 Spoon half of the Lyle’s Golden Syrup in the bottom of a greased 900ml / 1 ˝ pt pudding basin. Pour over the sponge mixture and cover with greased greaseproof paper or foil and secure with string.
5 Place on a trivet in a saucepan of simmering water which comes halfway up the sides of the basin. Cover with a lid and steam for 1 ˝ hours, topping up with hot water as necessary.
6 Turn out onto a serving plate and spoon on the remaining syrup. Serve hot with custard if liked. |
