Name: Sticky treacle puddings
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 200 gram unsalted butter, at room temperature; 1/2 cup (115g) golden syrup, plus extra to serve; 1/4 cup (165g) firmly packed brown sugar; 3 eggs; 1 1/3 cup (210g) self-raising flour, sifted; 1/4 cup (6oml) milk; ice-cream, to serve

Sticky treacle puddings

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Serves 6

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

200 gram unsalted butter, at room temperature

1/2 cup (115g) golden syrup, plus extra to serve

1/4 cup (165g) firmly packed brown sugar

3 eggs

1 1/3 cup (210g) self-raising flour, sifted

1/4 cup (6oml) milk

ice-cream, to serve

Method

1.Preheat oven to 190°C. Use a little butter to lightly grease six 200ml ovenproof ramekins or moulds. Pour golden syrup into base of each mould.

2.Using an electric beater, beat remaining butter until pale and creamy. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in flour and milk alternately, beginning and ending with flour.

3.Spoon mixture into prepared ramekins. Cover each with a pleated circle of baking paper and foil. Place in a baking dish and pour in enough hot water to come halfway up sides of dish.

4.Bake for 45 minutes, until firm. Sit puddings for 5 minutes, then uncover and tum out onto serving plates. Drizzle with extra golden syrup and serve with ice-cream.

Pop these puddings in the oven before you sit down for dinner. Ensure they have room to rise by making pleats in the baking paper before cooking.
Note

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