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How to make Steamed syrup pudding with almonds and lemon

Yield = 6
Prep time: 0:10
Cook time: 2:00
Total time: 2:10

Ingredients

  • 175g butter, at room temperature
  • 175g brown sugar
  • 1 lemon, rind finely grated
  • 3 eggs, lightly whisked
  • 150g (1 cup) self-raising flour, sifted
  • 100g (1 cup) almond meal
  • 2 tablespoons milk
  • 80ml (1/3 cup) golden syrup, plus extra, to serve
  • Pouring cream, to serve, optional

Method

  • Step 1 Grease a 1.5L (6 cup) pudding basin well with melted butter. Line the base with baking paper. Use electric beaters to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add the egg, a little at a time, beating well after each addition. If curdling, add 1 tbs flour between additions. Use a large metal spoon to fold in almond meal, milk and remaining flour until just combined.
  • Step 2 Pour golden syrup into prepared basin. Pour the batter over the syrup. Smooth the surface. Cut a sheet of baking paper into a disc. Place over the surface of the pudding. Cover with foil. Secure with string.
  • Step 3 Place the basin in a large saucepan. Add enough boiling water to come halfway up the side of the basin. Bring to the boil. Cover pan and cook over low heat for 2 hours or until a skewer inserted into the centre comes out clean. Remove from heat and allow to stand in the saucepan for 10 minutes. Remove from the pan and discard the foil and paper. Use a small palette knife to run around the side of the basin to loosen. Carefully invert the pudding onto a serving plate. Drizzle with the extra golden syrup and serve with the pouring cream, if using.