Ingredients
- 100 g Strawberry jam (For base)
- 350 g Butter (Softened, plus extra for greasing)
- 100 g Golden syrup
- 125 g Caster sugar
- 6 piece Eggs (Lightly beaten)
- 350 g Self-raising flour
-
0.1 cup
Milk
(Splash if needed)
Alternative: Oat milk
- 80 g Strawberry jam (to serve)
Instructions
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Generously butter the inside of two 1.2 litre pudding basins.
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Spoon the jam into the base of the pudding basins and set aside.
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Beat the butter, golden syrup, and sugar together in a mixer until light and fluffy.
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Beat in half the eggs, followed by half the flour. When well combined, add the remaining eggs and flour. Add a splash of milk if the mixture is too thick.
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Spoon the mixture into the pudding basins, only filling them three-quarters full, then smooth the surface with the back of a spoon.
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Loosely cover with cling film, allowing room for the cling film to inflate as the mixture rises, and cook in the microwave for five minutes. The pudding is done when a skewer inserted into the centre comes out clean.
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Turn the puddings out onto plates and serve hot with custard.
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