Serves 6 • ½ cup golden syrup • 2 eggs • 120g butter, softened • 120g brown sugar • 1 tsp vanilla • 225g self-raising flour 1. Grease a 1 litre pudding basin ...

Ingredients. 60 g (2¼ oz/½ cup) plain (all-purpose) flour . 185 g (6½ oz/1½ cups) self-raising flour . 2 teaspoons ground ginger . 1 teaspoon mixed spice ...

Steamed Bread Pudding Hands-On Time: 10 minutes Cook Time: 20 minutes Serves: 6. This recipe can be changed up so many ways, so once you get the hang of the dish, feel free to make it your own.

1.Cream the butter, sugar and lemon rind until light and fluffy. 2. Beat in the eggs, a little at a time, until the mixture is light. 3.Fold in the flour, salt and ginger and mix well.

Clarissa Dickson Wright's steamed syrup pudding, a comforting classic. By Clarissa Dickson Wright 30 August 2012 • 4:14pm No book of comfort food would be complete without a steamed treacle ...

Butter the pudding basin. Mix the treacle and the stem ginger syrup together and pour into the bottom of the basin. Cream the butter and sugar together in a bowl or in an electric food mixer until ...

Cream butter and sugar till light and fluffy. Whisk eggs and if using a mixer, add in slowly on high speed and beat until well combined. Add salt.

Also needed: 1 (½-liter) pudding mold, or a deep ovenproof bowl with a volume of about 2 cups (a Pyrex measuring cup would be perfect). 1. Preheat the oven to 400 F. Place a container (a deep ...

Serves 6. 125g butter, diced and softened plus extra for greasing. 50ml treacle. 50ml ginger syrup (from stem ginger jar – see below) 110g soft light brown sugar ...