Serves 6 - Prep 15 min - Cooking 2 hours
1/2 cup (125ml) golden syrup
125 g butter, softened
1/2 cup (110g) caster sugar
1 tsp lemon rind finely grated
2 Coles Brand Australian Free Range Eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (125ml) milk
Golden syrup, extra, to serve
Light vanilla ice-cream, to serve
- Grease a 4-cup (1L) capacity pudding basin. Pour golden syrup in base.
- Use an electric mixer to beat butter, sugar and lemon rind until pale and creamy. Add eggs, one at a time, beating well after each addition. Stir in the flour and milk, in alternating batches, until just combined. Spoon into the prepared basin and smooth the surface.
- Layer a sheet of baking paper and foil together on a work surface. Fold a 3cm-wide pleat down the centre. Cover the basin, paper-side down, with the paper and foil. Secure with a lid or kitchen string. Roll up the edges of the paper and foil.
- Place an upturned saucer in the base of a large saucepan. Place the pudding basin on top of saucer. Pour in enough boiling water to reach halfway up the side of basin. Place over medium-low heat. Cook, covered, for 2 hours or until a skewer inserted in the centre of the pudding comes out clean. Remove basin from the saucepan. Set aside for 5 minutes before turning onto a serving plate. Cut into wedges and serve with extra golden syrup and ice-cream.
Per Serve - 7g protein * 20g of Fat (12g saturated fat) * 68g fibre * 2g dietary fibre * 488 Calories