Golden pudding

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source: Personal recipe (see below)

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Absolutely beautiful, spongey pudding with lovely lemon and golden syrup flavour. Can be made in an instant pot or on the stove.

Goes well together with homemade vanilla icecream!

Also, if you can't get golden syrup where you are, I've used agave syrup before and it works well as a substitute.

Recipe

Ingredients

• 200g golden syrup
• 1 medium lemon (zest and juice)
• 150g butter, softened
• 150g sugar
• 2 eggs (room temperature)
• 1 1/2 tsp vanilla extract
• 1/4 tsp lemon extract (optional)
• 150g flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 2 Tbsp milk

Method

1. Grease a pudding basin with butter, then pour in golden syrup and stir in juice of half the lemon (remember to zest it first).
2. Mix together flour, baking powder and baking soda in a small bowl.
3. Put around 2L of water on to boil.
4. In a larger bowl, cream butter and sugar with the lemon zest.
5. Beat in eggs one at a time.
6. Beat in vanilla, lemon extract, and lemon juice (don't worry if it curdles a bit)
7. Beat in 3/4 of flour mixture until just combined
8. Add rest of flour and 2 Tbsp milk, stop beating as soon as mixture combines.
9. Dollop into pudding basin on top of the syrup.
10. Cover pudding basin with a layer of baking paper, then a layer of foil, securing with a rubber band.

For cooking in an instant pot:

11. Put the pudding basin in the instant pot on top of the trivet OR on one of these great silicone slings.
12. Pour in the boiling water until it comes about half to two thirds of the way up the sides of the pudding basin.
13. Put the lid on the instant pot, and set the valve to OPEN (i.e. so the steam escapes). Set to steam and set a timer on your phone for 20 minutes. You won't be able to rely on the instant pot timer here because we don't want it to come to pressure at this point.
14. After 20 minutes, cancel the steam function, CLOSE the valve, then cook for 25 minutes at high pressure. Allow for a 10 minute natural release, then do a quick release.
15. Reverse onto plate and serve warm with ice cream or custard!

For cooking on the stove:

16. Set a large pot on the stove, place the pudding basin in the pot then pour boiling water in until it comes half to two thirds of the way up the sides of the pudding.
17. Bring to a boil then reduce to a simmer, put a lid on the pot, and leave it to simmer for at least 2 hours (longer won't hurt).