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45 ml/3 tbsp golden (light corn) syrup
15 ml/1 tbsp fresh breadcrumbs
100 g/4 oz/0.5 cup butter or margarine
100 g/4 oz/0.5 cup caster (superfine) sugar
Grated rind of 1 lemon
2 eggs, beaten
100 g/4 oz/1 cup self-raising (self-rising) flour
A pinch of salt
75 ml/5 tbsp milk
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Method :
Mix together the syrup and breadcrumbs and spoon into a greased 450 g/1 lb
pudding basin. Cream the butter or margarine until soft, then blend in the
sugar and lemon rind and beat until light and fluffy. Beat in the eggs, a
little at a time, then fold in the flour and salt with enough of the milk
to make a soft dropping consistency. Spoon into the basin and cover with
pleated greaseproof (waxed) paper. Place in a large saucepan and add
enough boiling water to come half-way up the side of the basin. Cover and
steam for 1.5 hours, topping up with boiling water as necessary, until
spongy to the touch. |