Steamed Pudding with Golden Syrup

Description
Golden Syrup is a medium-heavy syrup made commercially from cane sugar. It is thick, dark gold in colour, and very sweet. This recipe was a standard family dessert in the late 1940s, 1950s and 1960s. It is filling and warming in winter

Ingredients

 * 1 egg.
 * 90gm butter.
 * 3 tablespoons caster sugar - fine grained white sugar.
 * 1/3 cup milk.
 * 1 cup self-raising flour.
 * 1 teaspoon vanilla.
 * 3 tablespoons golden syrup.

Directions
Cream the butter and sugar. Beat in the egg. Fold in the flour alternately with milk and vanilla.

Put the golden syrup in the bottom of a 4 cup pudding basin or ordinary ceramic basin. Spoon the pudding mixture on to the top of the golden syrup. Cover with a lid or pudding cap, or use greaseproof paper or aluminium foil fastened with string or a rubber band.

Put the bowl in a large saucepan with about 10cm of water. The water should come halfway up the side of the pudding bowl. Simmer gently for about 1½ hours. Remove the water, let it rest for 5 minutes and then turn it out onto a dish. serve with cream or icecream or, more traditionally, custard (hot in winter).