Traditional British pudding is a little different from the pudding we normally think of here in the US. We're sharing this British recipe in honor of our Mason Cash line. If you were lucky enough to grab one of our white pudding basins, you'll be using the 1qt size (the small of the two in the set). If you don't have a pudding basin, that's ok! Just grab a bowl that is about a 1qt size and try it out!
- 1 stick butter
- 2 Tbsp golden syrup (or honey)
- 1/2 c dark muscovado sugar (or substitute dark brown sugar)
- 2/3 c milk
- 1 medium egg
- 2 Tbsp cocoa powder
- 1 2/3 c self-raising flour
- 1 tsp cinnamon
- ¼ tsp baking soda
Using your stick of butter, grease the inside of a 1 quart Pudding Basin and line the base with a disc of buttered parchment paper.
Mix together the cocoa, flour, cinnamon and baking soda in a mixing bowl.
Melt the remaining butter, golden syrup and sugar in a saucepan. Remove from the heat and allow to cool for a few minutes before stirring in the milk and egg. Add this to the flour mixture.
Pour the mixture into the pudding basin (don't pack down, carefully level our with a spoon) then cover with a layer of greaseproof paper (parchment) and then foil, making a pleat in the centre to allow the pudding to rise (see a 3 minute tutorial HERE). Tie the foil securely with string, then place in a large pan with enough water to come halfway up the sides of the basin.
Place the pan on your stovetop and cover with a lid. Steam the pudding for 1 & ¼ hours on the stovetop, checking the water level during cooking. Top up if necessary. Once steamed, lift the basin out of the pan, remove the lid and turn the pudding out onto a plate. Serve with custard or cream.