20
STEAMED GOLDEN SYRUP PUDDING
Preparation Time: 15 minutes
Cooking Time: 40 minutes (+ 10 minutes de-pressurising time)
Serves: 4-6
Ingredients:
1/2 cup golden syrup
½ cup castor sugar
120g unsalted butter, softened
1/2 tsp vanilla bean paste (or 1 tsp vanilla essence)
2 eggs
1 cup self-raising our
1/3 cup milk
Cream or ice cream to serve
Toasted aked almonds to serve
Method:
1. Generously grease a pudding bowl (16cm x 8cm) and pour in the golden syrup. Place the
trivet in the bottom of the multi cooker pot and ll the multi cooker with enough warm water
to come ¾ ways up the side of the pudding bowl.
2. Using electric beaters, cream the butter, sugar and vanilla until pale and uffy.
3. Beat in the eggs one at a time, then stir in the our and milk in two additions, being careful
not to over mix. Pour the batter into your prepared pudding bowl and double-wrap with
aluminium foil.
4. Take a 50cm length of foil and fold it lengthways to form a 6cm wide strap. Place this under
the pudding bowl to gently lower it onto the trivet.
5. Select BAKE and lock the lid in place; ensuring the exhaust valve is in the sealed position.
The pudding will cook for approximately 40 minutes. When the cooking cycle is complete,
leave it on KEEP WARM/CANCEL for 20 minutes to slowly release some of the pressure.
6. After 20 minutes, manually vent the remaining steam using the quick pressure release
method. Remove the lid only when the red oat indicator drops. Lift the pudding using the foil
strap (always use oven mitts when doing this to avoid burning yourself).
7. Serve from the pudding bowl or carefully turn out onto a serving platter. Serve warm with
cream or ice-cream.
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