This comforting crowd-pleaser is sure to delight. A steamed sponge is studded with currants and has a delicious golden syrup flavour.
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Yields:
10
Prep Time:
25 mins
Cook Time:
2 hrs 15 mins
Total Time:
2 hrs 40 mins
Cal/Serv:
414
Ingredients
300 g currant
Juice of 2 lemons
150 ml golden syrup
1 Tbsp. vanilla extract
200 g self-raising flour
100 g Unsalted butter, softened, plus extra to grease
100 g Shredded suet (vegetarian if preferred)
75 g golden caster sugar
4 medium eggs, beaten
Directions
Step 1
In a medium pan, gently heat currants, lemon juice and 50ml water, covered, for 5min. Off heat, stir in 50ml syrup and vanilla extract. Set aside to cool briefly.
Step 2
Grease a 1.1 litre pudding basin. Pour 50ml of the golden syrup into the bottom of the basin. Put a 35.5cm square of foil on top of a square of baking parchment the same size. Fold a 4cm pleat across the centre and set aside.
Step 3
In a food processor, whiz flour and butter (or by hand, in a large bowl, rub in the flour and butter with fingertips) until mixture resembles breadcrumbs. Stir in the suet and sugar, then the soaked fruit mixture and eggs until combined.
Step 4
Spoon pudding batter on to syrup in prepared basin. Put pleated foil and parchment square (foil-side up) on top of basin; smooth down to cover. Using a long piece of string, tie securely under lip of basin, loop over again and tie as a handle.
Step 5
To cook, put a heatproof saucer in the base of a large, deep pan (which has a tight-fitting lid). Lower in the prepared pudding and pour enough freshly boiled water (trying not to get any on top of the pudding) to come halfway up sides of basin. Cover pan with the lid, return to the boil, then reduce heat and simmer for 2hr, topping up water as necessary.
Step 6
Carefully lift pudding out by string handle and leave to stand for 10min. Remove foil and baking parchment, invert pudding on a plate. Drizzle with remaining 50ml (2fl oz) golden syrup and serve with custard.
Per Serving:
Calories: 414
Fibre: 2 g
Total carbs: 54 g
Sugars: 39 g
Total fat: 19 g
Saturated fat: 11 g
Protein: 5 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
