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1
butter 2 pint pudding basin or medium mixing bowl - anything that will take heat.
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2
Put the 3 tablespoons of golden syrup (corn syrup) at the bottom of pudding basin/bowl.
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3
sift flour and baking powder into a large bowl.
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4
Add all other ingredients (except to serve obviously) and beat with electric mixer - or ALOT of strength and a large fork.
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5
Mix until everything is combined ( roughly two mins using mixer).
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6
Now this is the part which sounds complicated but it's very easy in practice.
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7
Get a layer of grease proof paper and place a layer of foil on top - original instructions called for a pleat, i didn't but it made no difference.
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8
Cover the top of the pudding basin/bowl with the foil on top.
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9
Tie string around it to secure paper and foil then trim excess.
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10
In a large deep saucepan poor previously boiled water from kettle to save time - fill it roughly half way up.
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11
and place pudding in pan .
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12
Put on medium heat until water goes up to boil again then turn to very low heat.
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13
Place lid on top of saucepan.
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14
Steam for 2 hours.
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15
now this is the beauty of it.
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16
Often when serving hot deserts by the time everyones seated and ready - if your previously got the desert out its cold or if you left it in the oven overcooked.
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17
The pudding can joyfully go on steaming until your ready for it without any harm - i think it's virtually impossible to oversteam it on such a low heat although I could be wrong.
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18
Sand castle time!
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19
untie string and take of foil and paper.
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20
get a palette knife to loosen edges place pudding upside down onto a previously warmed plate and wallah your pudding is ready.
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21
If you want, as I've put in the ingredients list you can serve with a variety of things but it doesn't actually need anything as it's lovely and moist and sweet as it is.
