Individual steamed syrup pudding

These little puddings are just enough for after dinner treats.

All made in the oven.

You will need;

4 ramekins buttered and fill the bottoms with 50g of golden syrup each.

Oven pre heated to 160 degrees centigrade fan.

Large deep oven tray with 1.5 inch of boiling water in.

115g of just melted butter, don’t go over 30 degrees centigrade (it should look like custard)

85g of Caster sugar

2 large eggs

1 tsp of vanilla extract

115g Plain flour

1 tsp baking powder

1/2 tsp salt

2 tbsp milk

Whisk the butter and sugar together and add in the eggs one at a time whisking each one in, add in the vanilla.

Add in the flour, salt and baking powder and fold into the mixture, then fold in the milk.

Decant equal quantities into the ramekins and cover tightly with a square of foil buttered at the top.

Carefully place into the tray with the water and bake for 45 to 50 minutes.

Allow to cool for a few minutes on a tray and the run a knife around the outside of the sponge.

Pop a serving plate over the top and turn out carefully as the syrup will be very hot.

Serve with custard or fresh cream.