Recipes for steamed puddings are legion in British cookbooks, especially old cookbooks. They are usually easy to assemble, stovetop friendly, and always delicious. This pudding can be steamed in two ways. You can steam it in a double boiler fitted with a steamer insert and a well-fitting lid, or you can place the pudding basin on a rack laid inside a pot. If you choose the latter, the water inside the pot should come halfway up the sides of the pudding basin. With either method, check your water levels from time to time. You don’t want the double boiler or the pot running dry.
1 stick (½ cup) unsalted butter, softened, plus butter for greasing
¾ cup granulated sugar
2 eggs
1 egg yolk
1 teaspoon vanilla paste
1½ cups self-rising flour
1 lemon, zest and juice only, divided
3 tablespoons milk
2 cups golden syrup, divided
1. Lightly grease a two-pint pudding basin and a piece of parchment paper large enough to fit over the top of the basin.
2. In a large bowl cream the butter and sugar, and gradually add the eggs, egg yolk, and vanilla paste. Then fold in the flour, followed by the lemon zest, milk, and finally the lemon juice.
3. Place 1 cup golden syrup into the bottom of the prepared pudding basin, and gently spoon the sponge pudding mixture on top. Cover with the parchment paper and a piece of foil, and fold the edges tightly over the basin. Carefully place the pudding into the steamer, or on a rack in a pot, and steam for about 1½ to 2 hours. Check the water level in the steamer/double boiler after the first hour, and add more water if necessary.
4. To serve, remove the foil and parchment paper, and loosen the pudding around the edges of the basin with a sharp knife or offset spatula. Invert the pudding onto a warmed plate, and pour the remaining 1 cup golden syrup over the top. Serve with English custard, ice cream, or whipped cream.
MAKES 6 SERVINGS