Ingredients
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9 tbsp Butter
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4 oz Golden caster sugarSee note
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2 ea Large Egg
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4 oz Flour, Self Raising
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2 tbsp Whole milk
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8 tbsp Golden syrupTate & Lyle Golden syrup
Directions
The original recipe for these baked treacle puddings makes 4 in small 5 oz dishes but here we have downsized even further and baked them in our mini bundt tin so we won’t feel as guilty eating one. They should last twice as long but I am not so sure. To switch back to the larger version butter 4 small pudding dishes and add 2 tablespoons of the golden syrup to each.
Bookmark MeSteps
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1
Done
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Heat the oven to 400ºF. Grease 8 wells in a mini bundt tin liberally with melted butter and a pastry brush. |
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2
Done
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Whizz the butter, sugar and lemon in a food processor until pale and fluffy. Mix in the eggs one by one. Add the flour and pulse until incorporated. |
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3
Done
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Drop a tablespoon of Tate & Lyle Golden Syrup in the bottom of each buttered bundt tin cup then distribute the batter mixture equally between the cups. |
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4
Done
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Put the bundt tin onto a baking tray and bake for 30 mins until risen, firm and a cocktail inserted into the centre and comes out clean. Allow to cool a little to make it easier to gt the finished puddings out of the wells of the bund tin. Invert the puddings onto serving dishes and serve warm with cream or custard. |
