We've used golden syrup instead of the traditional treacle to lighten the flavour in this pud. You could use a mixture of both, or just treacle for a richer version.
- 90 gm golden syrup, plus extra, warmed, to serve (¼ cup)
- 230 gm self-raising flour
- 2 tsp baking powder
- 120 gm softened butter
- 120 gm raw caster sugar
- 4 eggs, lightly beaten
- 160 ml milk (2/3 cup)
- Finely grated rind of 1 lemon
- To serve: pouring or thickened cream
- 1Pour golden syrup into a 1.5-litre pudding basin, buttered, floured and lined on the base with baking paper.
- 2Sift flour and baking powder into a bowl and set aside.
- 3Beat butter and sugar in an electric mixer until pale and creamy (2-4 minutes). Add flour mixture, egg and milk alternately, a little at a time, then add lemon rind and beat for 1 minute or until smooth. Transfer to prepared basin, smooth top and cover closely with baking paper. Cover with foil, secure with kitchen twine and place in a large saucepan. Add enough boiling water to come halfway up sides of basin and cook over medium-high heat, covered with a lid, until puffed and golden (2 hours; add more water if basin boils dry). Serve hot with cream, drizzled with golden syrup to taste.