Delicious and thoroughly heart warming on cold winter days
You will need:-
o 175g butter
o 100g golden syrup
o 125g golden caster sugar
o Zest of 1 lemon
o 1 tbsp lemon curd
o 3 free-range eggs
o 175g self-raising flour
o 4-5 tbsp golden syrup
1. Set the butter in a dish on the back of the Aga to soften, likewise the tin of golden syrup (it makes it much easier to spoon out when it’s warm.)
2. Line a 1.2ltr pudding basin with
3. Spoon 50g of the golden syrup into the base of the pudding basin and set aside (you can be more generous if you wish).
4. Beat the remaining 50g of golden syrup, butter, sugar, lemon zest and lemon curd with an electric whisk until light and fluffy. Whisk in half the eggs
followed by half the flour. Whisk in the remaining eggs and flour. The mixture should be just a dropping consistency (add a splash of milk if it is very thick).
5. Spoon the mixture into the pudding basin and smooth the surface. Then generously cover the top of the basin
with some cling film.
6. Create a carrying handle by ripping off a length of cling film that you then scrunch into a long length of cling film string. Place the middle of this underneath the basin and bring both
sides up to tie a bow at the top This creates an easy handle with which to lift the basin out of the large pan, once it’s cooked.
7. Fill a large casserole dish, or Aga cake baker with a tight-fitting lid, with 5cm of water. Place your pudding basin inside the casserole pan and bring to the boil on the boiling plate. Once it’s been brought to the boil, simmer on the simmering plate for 5 minutes before transferring to the simmering oven. Allow to steam in the simmering oven for between 2 and 2½ hours.
8. When done, carefully lift the basin from the water. Leave to stand for 5 minutes.
9. Unwrap the pudding from the cling film and place a serving plate/dish upside down, over the top of the basin. Turn the basin (holding the plate securely beneath it) upside down.
10. To serve, spoon the extra syrup (still warming on the back of the Aga) over the pudding. Cut into generous wedges and serve with custard. Stand aside andaccept the loving gratitude graciously.
N.B if not using an Aga then simmer on top of cooker for 2½ hours but you have to stay vigilant, making sure the pot doesn’t boil dry… this is very important. I let it boil dry many years
ago, when working in a pub kitchen. It wasn’t good!
Elley will give one to one tuition on your own AGA and in your own Kitchen should you wish to gain some extra knowledge. Please phone 01544 350382 for details