With Sheilagh at the Arcola, early winter 2012.
Ingredients: 2/3 tablespoons of golden syrup, 110 grams whole wheat flour (sifted), 2 ½ teaspoons baking powder, 2 large eggs, 110 grams soft brown sugar, 110 grams soft margarine.
1. You’ll need a 850ml pudding basin, well buttered. Begin by putting the golden syrup in the base of the basin.
2. Place all the remaining ingredients in a bowl and beat well for 2 – 3 minutes until thoroughly mixed. Now spoon this mixture on top of the syrup and using the back of the spoon spread out evenly.
3. Cover this with a double piece of buttered foil pleated in the middle to allow for expansion and press down over the rim of the basin and tie round with string.
4. Place in a steamer over boiling water and steam for 1 and a half hours (make sure that the saucepan does not boil dry or the water go off the boil and when necessary use boiling water to top up). When cooked turn onto a warmed plate and serve hot with custard.