Black cap puddings

10-30 minutes 400 kcal or less 6 servings british cream egg eggs fruity dessert golden syrup individual puddings lemon lemons mains milk quick raisin raisins sponge syrup and fruit pudding traditional

N/A

Source

Ingredients

100g raisins

4 tbsp golden syrup , plus extra for drizzling

100g self-raising flour

100g butter , room temperature, cut in pieces

100g caster sugar

2 eggs

finely grated zest 1 lemon

1-2 tsp milk , optional

cream or custard, to serve

Method

Lightly butter and flour 6 x 125ml non-metallic pudding moulds (see the steps by clicking the link in the photo above). Divide the raisins evenly between each one, then drizzle with 2 tsps golden syrup. Put flour, butter, sugar, eggs and lemon zest in a food processor and mix for 1-2 mins until smooth. If the mix is a bit thick, soften with milk. Spoon the sponge mix on top of the raisins, taking care not to fill them more than half full or they will spill over when cooked. Cover each one loosely with cling film leaving room for expansion, then pierce the film.

Microwave three sponges at a time on High for 2-2½ mins until they are firm on top, risen and coming away from the sides – or steam for 30 mins. Stand for 1 min. Meanwhile, warm some golden syrup.

Unwrap the puddings and turn out onto plates. Drizzle over the syrup and serve.