Steamed blackberry puddings
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 75g softened butter
- 100g golden caster sugar
- 1 zested lemon
- 2 beaten eggs
- 125g self-raising flour
- 4 tbsp milk
- 4 tbsp golden syrup
- 1 large punnet blackberries
Method
step 1
Butter and flour 6 × 250ml basins or a 1.2-litre pudding basin. Beat the butter, sugar and lemon zest in a large bowl with an electric whisk until light and fluffy. Beat in the eggs, flour and milk, then stir in 2 tbsp golden syrup. Put the remaining golden syrup and the blackberries into the pudding basins and spoon the sponge mixture over.
step 2
Cover each basin with a double piece of foil or greaseproof paper, with a pleat across the centre. Tie on firmly with string. Cook in a steamer over simmering water for 40–50 minutes (or 1½ – 2 hours for a big one). Top up the water if you need to. Check the puddings are cooked with a skewer – it should come out clean. Turn out onto a plate, scooping up any blackberries that get left behind in the basin. Serve with custard.
