Cuisine: British & Irish
Food Type: Vegan
No of Portions: 6
Change no of portions required to :
Ingredients & Prep
175 g self-raising flour
150 g water
100 g golden syrup
80 g shredded veg suet
50 g caster sugar
1 tbsp lemon juice
liberally oil line a pudding basin/bowl, then cut a disc of greaseproof paper the same size as the flat base of the bowl & stick down with the oil & rub more oil on the paper disc.
Mix lemon juice & golden syrup together & pour into the basin on top of the paper disc.
In a mixing bowl add flour, suit, caster sugar & milk & mix together then carefully dollop pastry mix on top of the syrup to try & keep at the bottom of the bowl, leave at least 3 cm air gap at the top to allow for expansion.
Tie a lid on the bowl, first with greaseproof paper then tin foil pleated on top, tie a length of cooking string around the top to keep it on while cooking, place a plate upside-down in the bottom of a lidded pan & pour some cold water in to about 5cm above the plate, lower in the pudding bowl & cover with the lid & cook on a low heat for 4 hours, top water from a kettle every 30 mins. Or use a pressure cooker.
When cooked remove & let is stand for 10 mins, remove the foil/paper lid, loose around the sides with a knife, then place a serving bowl on top, turn all upside-down & tap & shake pudding loose & pull of greaseproof paper off the top of the pudding.
Suggestion & Tips
Eat with thick double cream.