Steamed Pumpkin & Golden Syrup Pudding
January 05, 2018
- Serving Size: 1 (197.5 g)
- Calories 590.2
- Total Fat - 37.8 g
- Saturated Fat - 22.6 g
- Cholesterol - 202.1 mg
- Sodium - 390.7 mg
- Total Carbohydrate - 57.5 g
- Dietary Fiber - 4 g
- Sugars - 29.3 g
- Protein - 9.9 g
- Calcium - 94.6 mg
- Iron - 2.3 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.2 mg
Grease a 6 cup capacity pudding basin with a little of the butter and line base with baking paper.
Spoon 2 tablespoon of the golden syrup into base of the basin.
Beat remaining butter, sugar and remaining golden syrup together with electric beaters until pale and creamy and then add eggs, one at a time, beating well between each.
Sift flour, spice and bicarbonate of soda together and then fold flour mixture and pumpkin into creamed mixture in 2 batches until just combined and the spoon mixture into prepared pudding basin.
Grease a large sheet of foil and top with a large sheet of baking paper and make a 3cm pleat in the middle of the sheet and place, baking paper side down over basin and tie firmly with string around the rim of the basin (alternatively use a pudding basin with a lid and just pop lid and clip down over the foil and paper),
Place in a large saucepan and pour enough boiling water into the pan to come halfway up side of the basin and then cover pan with a tight fitting lid and simmer for 1 1/2 hours, topping up with more water, if necessary.
Insert a skewer into centre of pudding and if it comes out clean, it is cooked.
To serve, beat cream until lightly whipped.
Turn pudding out onto a plate and drizzle over the cream and syrup or alternatively slice and drizzle the slice with cream and golden syrup.
Tips & Variations
No special items needed.