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English Lyle’s Golden Syrup Pudding
Yield:
Serves 6Ingredients:
3 Tbsp Lyle’s Golden Syrup
1 ¼ cups all-purpose flour
1 ¼ tsp baking powder
½ cup (1 stick) unsalted butter, softened, plus more for mold
½ cup sugar 2 large eggs (room temperature), beaten
Finely grated zest of 1 lemon 1
-2 Tbsp milk
Directions:
Butter a 2-pint/1-quart pudding mold. Put the Lyle’s Golden Syrup in the bottom of the pudding mold. Sift together the flour and baking powder in a bowl. In a bowl, cream together the butter and sugar until light and fluffy. Add the beaten eggs, a little at a time, beating well after each addition. Add the lemon zest. Using a large metal spoon, fold in half the flour and baking powder, then fold in the rest. Add milk to give a dropping consistency. Spoon the mixture into the mold, cover with parchment paper or foil and secure with string. Steam over a pan of boiling water for about 1 ½ hours until well risen and firm to the touch. Serve with whipped cream.
