Prep time = 30 minutes / Cooking Time = 1 hour
- 125 g Butter
- 125 g caster sugar
- 100 g Self Raising Flour
- 25 g ground almond
- 50 g breadcrumbs
- 2 large Free Range Eggs
- 100 ml warm Milk
- 1 cup Golden Syrup
- 100 g Butter
- 1 Vanilla pod
- 50 ml Rum
- 1 carton of store bought custard
Cream the butter and sugar until soft. Add eggs one at a time until combined. Add the flour, bread crumbs and almond meal and mix until combined. Add the warm milk until you reach a
drop consistency (drop consistency is when the mixture drops off a spoon slowly)
Grease a pudding basin well with 100gms of soft butter. Split and remove the seeds of the vanilla pod and place on the bottom of the pudding basin. Mix the rum with the golden syrup and pour into the pudding basin.
Pour the batter over the top of the syrup and spread evenly.
Cover the top of the pudding basin with greaseproof paper and secure with a butchers twine.
Place a small saucer at the bottom of a large heavy pot and half fill with boiling water. Place the pudding basin into the pot. The water should come half way up the sides.
Cover with a lid and simmer for one hour. Check the liquid level from time to time to ensure there is enough water whilst cooking.
After one hour, place a skewer into the pudding to check that it comes out clean. This will indicate the pudding is cooked.
Remove from the pot and allow to stand for five minutes before turning it out onto a large serving plate – so the liquid from the bottom, becomes the sauce.
Serve with a generous dollop of custard.