This comforting crowd-pleaser is sure to delight. A steamed sponge is studded with currants and has a delicious golden syrup flavour.
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Yields:
10
Prep Time:
25 mins
Cook Time:
2 hrs 15 mins
Total Time:
2 hrs 40 mins
Cal/Serv:
414
Ingredients
300g
currant
Juice of 2 lemons
150ml
golden syrup
1Tbsp.
vanilla extract
200g
self-raising flour
100g
Unsalted butter, softened, plus extra to grease
100g
Shredded suet (vegetarian if preferred)
75g
golden caster sugar
4
medium eggs, beaten
Directions
Step 1
In a medium pan, gently heat currants, lemon juice and 50ml water, covered, for 5min. Off heat, stir in 50ml syrup and vanilla extract. Set aside to cool briefly.
Step 2
Grease a 1.1 litre pudding basin. Pour 50ml of the golden syrup into the bottom of the basin. Put a 35.5cm square of foil on top of a square of baking parchment the same size. Fold a 4cm pleat across the centre and set aside.
Step 3
In a food processor, whiz flour and butter (or by hand, in a large bowl, rub in the flour and butter with fingertips) until mixture resembles breadcrumbs. Stir in the suet and sugar, then the soaked fruit mixture and eggs until combined.
Step 4
Spoon pudding batter on to syrup in prepared basin. Put pleated foil and parchment square (foil-side up) on top of basin; smooth down to cover. Using a long piece of string, tie securely under lip of basin, loop over again and tie as a handle.
Step 5
To cook, put a heatproof saucer in the base of a large, deep pan (which has a tight-fitting lid). Lower in the prepared pudding and pour enough freshly boiled water (trying not to get any on top of the pudding) to come halfway up sides of basin. Cover pan with the lid, return to the boil, then reduce heat and simmer for 2hr, topping up water as necessary.
Step 6
Carefully lift pudding out by string handle and leave to stand for 10min. Remove foil and baking parchment, invert pudding on a plate. Drizzle with remaining 50ml (2fl oz) golden syrup and serve with custard.
Per Serving:
Calories: 414
Fibre: 2 g
Total carbs: 54 g
Sugars: 39 g
Total fat: 19 g
Saturated fat: 11 g
Protein: 5 g
Baking recipes that are so easy, you could make them in your sleep
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
