create: steamed puddings

Is there anything better in winter than a steamed pudding with hot custard? We used to have golden syrup pudding made with a Tandace Suet Pudding Mix but I can't find it in the local shops, and so we have to make do with a normal butter based pudding.  Suet, I understand, can be ordered from a butcher - if you can bring yourself to make a pudding from a tub of beef drippings am sure you will be rewarded....

Rum, raisin and dark chocolate pudding

100ml dark rum

100gm raisins

150gm caster sugar

125 gm butter

2 eggs

125gm plain flour

1 tsp baking powder

100gm dark chocolate, coarsely chopped

In a saucepan, heat the rum until almost boiling.  Remove from heat, add the raisins and cover and stand for 20 mins.  Beat sugar and butter with electric mixer until light and creamy.  Add eggs, one at a time beating well after each addition.  Fold through sifted flour and baking power followed by chocolate and rum/raising mix.

Pour mixture into a pudding tin or bowl which has been greased and lightly floured.  Cover with greased baking paper and then foil and seal using string if using a pudding bowl.  If using a pudding tin, cover with greased baking paper and then place lid on tin.  Place pudding tin in a large saucepan, filling with water that comes halfway up the side of the side of the pudding tin.  Cover, bring to the boil and then reduce heat and simmer for 2 hours.

Golden syrup pudding

1/2 cup golden syrup (or more, if you like!)

125gm butter

1/2 cup caster sugar

2 eggs

1 1/2 cups self raising flour

2/3 cup milk

Grease a pudding tin or bowl.  Pour golden syrup into base of tin.  Beat butter and sugar using electric mixer until light and creamy.  Add eggs, one at a time, beating after each addition.  Stir in flour and milk and mix until combined.  Spoon mixture on top of the golden syrup.

Cover with greased baking paper and then foil and seal using string if using a pudding bowl.  If using a pudding tin, cover with greased baking paper and then place lid on tin.  Place pudding tin in a large saucepan, filling with water that comes halfway up the side of the side of the pudding tin.  Cover, bring to the boil and then reduce heat and simmer for 2 hours.  You can pour extra golden syrup over the top if you wish after it is cooked (the photo here does not have extra syrup!).