On a Sunday, I love nothing better than a roast beef supper followed by an indulgent slice of steamed syrup sponge pudding topped with custard. A great British favourite that’s simple to make but tastes divine.

For this recipe you will need a steamer. Use the biggest basket and make sure it is deep enough to hold your pudding bowl.

1hr 45mins – Prep time: 15mins – Cooking time: 1 ½hrs

{Serves: 6}

Ingredients

• 4oz caster sugar
• 4oz margarine, room temperature
• 4oz self raising flour, sieved
• 2 large eggs, room temperature
• 6 tbsp golden syrup
• 1tsp vanilla essence
• 1/2tsp baking powder

You’ll also need…

• A glass bowl, about 16cm diameter
• A steamer
• Parchment paper
• String

Instructions

1. Lightly grease the glass bowl with some oil or butter. Then add the golden syrup to the bowl.
2. In a mixing bowl, whisk sugar, eggs and vanilla essence until frothy and light.
3. Bit by bit, add the flour, baking powder and margarine into the batter, until smooth and creamy.
4. Scoop the batter gently into the glass bowl.
5. Take a piece of parchment paper and create a pleat in the middle of it (this allows for air expansion when the pudding cooks). Place over the top of the bowl. Then add a layer of foil over the top of the parchment.
6. Take the string, and wrap it around the top of the bowl, tying the foil and parchment to the bowl. Trim any excess off with scissors.
7. Place in the steamer and cook for 1½ hours. Take care when removing it!
8. Cut off string and remove parchment and foil. Place a plate on top of the bowl, then invert. The pudding will slide out easily.
9. Serve with custard, or ice cream, or both!