TIP: It can be made up to two days ahead. Cover cold pudding in plastic wrap. Store in an airtight container. Reheat to serve. Metal pudding steamers are available from kitchen shops or online.
Serves: 6-8
Prep & Cook: 3 hours, 15 mins
Ingredients
- Melted unsalted butter, for greasing
- ½ cup golden syrup, plus extra to serve
- 150g unsalted butter, chopped, at room temperature
- ¾ cup caster sugar
- 1 tsp finely grated orange rind
- 2 tsps vanilla extract
- 3 eggs
- 1½ cups self-raising flour
- ¹⁄³ cup milk
- Whipped cream, to serve
Method
1. Grease a metal pudding steamer (8-cup capacity)
with butter. Pour syrup into base of the steamer.
2. Beat butter, sugar, orange rind and vanilla in a small bowl of an electric mixer until fluffy. Beat in eggs, one at a time,
until combined. Transfer mixture to a large bowl.
3. Add flour and milk. Stir until combined. Spoon into prepared steamer. Smooth over top.
4. Place a piece of baking paper then foil over the top of steamer. Tie firmly with string to secure. Cover with metal lid.
5. Place a small, heatproof saucer in the centre of a removable bowl of a 5 to 6-litre capacity slow cooker. Sit steamer on the saucer. Pour in enough cold water (about 8 cups) to come three-quarters of the way up the side of steamer. Cover cooker tightly with two sheets of foil. Cover with lid.
6. Cook on High for 3 hours. Remove steamer. Stand for
15 minutes. Remove lid, foil and paper. Turn out pudding onto a plate.
7. Drizzle extra golden syrup over pudding. Serve with cream.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%