Steam pudding

Steamed Pudding

Ingredients
Burnt Sugar Syrup
¾ cup sugar
110ml warm water

Pudding Batter
½ lb (225g) butter, softened, plus extra for greasing
1 cup sugar
3 eggs
3 cups plain flour
1 tsp baking soda
½ tbsp milk
½ tbsp vanilla paste
1 whole allspice berry

To Serve
¼ cup golden syrup
1 cup custard

Method
Step 1: Caramel
1. Heat sugar in a medium saucier over medium-high heat until it caramelises at the edges, swirling the pan in a circular motion (don't stir with a spoon, or the sugar can recrystallize and turn grainy).
2. Once melted, cook 10-15 seconds more until deep amber. Remove from heat, whisk in warm water, and set aside to cool while you make the batter.
Step 2: Batter
1. Grease two 22 x 12 x 6.5cm loaf tins with softened butter.
2. Dissolve baking soda in milk; set aside.
3. Cream butter and sugar 2-3 minutes with a whisk attachment, scraping down the bowl halfway. Add eggs one at a time, fully incorporating each before the next.
4. Mix in the baking soda mixture and vanilla. Turn off the mixer and finely grate in the allspice.
5. With the mixer on low, slowly drizzle in the cooled caramel syrup.
6. Add flour and mix until just combined.
7. Divide batter between the tins; smooth the tops flat.
8. Cover each tin with foil, folded and tied with twine below the rim.
9. Set tins on a wire rack in a large pot (one pot per tin if needed). Add water to reach the base of the tin, cover, and steam on medium heat for 2 ½ hours, checking the water level every 30-40 minutes.
10. Remove tins, rest, then turn out puddings. Slice and serve with custard and golden syrup.