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    Treacle Pudding 2

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    Treacle Pudding 2

    Serves: 6


    • 3 tablespoons golden syrup
    • 100g butter, at room temperature
    • 2 eggs, beaten
    • Few drops of vanilla essence
    • 175g self-raising flour, sifted
    • 45ml milk
    • 25g caster sugar
    • School custard
    • 600ml double cream
    • 6 large egg yolks
    • 1 dessertspoon cornflour
    • 1 teaspoon vanilla extract
    • 25g caster sugar


    1. Half-fill a large pan with water and put it on to boil. Butter a 900ml pudding basin and spoon the syrup into the bottom.
    2. Cream together the butter and sugar until pale and fluffy. Add the beaten eggs and the vanilla essence, a little at a time, beating well after each addition. Using a metal spoon, fold in the sifted flour, with the milk.
    3. Pour the mix into the prepared basin, cover with buttered greaseproof paper or foil and secure with string. Place in the pan of simmering water and steam for 1½ hours, topping up the pan with boiling water if necessary.
    4. For the schoolyard custard: Put the cream in a small pan and place over a gentle heat until it's just below simmering point. Meanwhile, whisk the yolks with the cornflour, vanilla and sugar in a bowl. Gradually add the hot cream, whisking all the time.
    5. Return the mix to the original pan. Heat gently, whisking continuousy, until thick and smooth. Remove from the heat and continue to whisk for a minute or two. Serve.

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