10tbsp golden syrup
115g softened butter
115g caster sugar
1 lemon finely grated and juiced
1 orange finely grated and juiced
2 eggs, beaten
115g self raising flour, sifted
4 individual pudding basins or 1 x 850ml
- Butter the inside of the basins with butter and measure 1 tbsp of syrup into the bottom of each one. Beat together the butter, sugar and citrus zest until pale and fluffy, then gradually add the eggs.
- Add half of the orange juice and half of the lemon juice. Finally fold in the flour and spoon evenly into the pudding basins.
- Cover with greaseproof paper and foil and secure with string or an elastic band.
- Steam for 45 mins if doing small puddings or 2 hours if doing a large one, making sure the water does not run dry in the pan, ( just top it up with boiling water if seems to be evaporating ).
- Remove from the pan and leave to rest for 5 minutes. Meanwhile put 6 tbsp of golden syrup with the remaining lemon and orange juices in a pan and heat gently, mixing all the ingredients together. Loosen the puddings and turn out onto a warm dish. Serve with the hot sauce and maybe some custard.
To get ahead:- the puddings can be made several days ahead and kept in the fridge. To reheat, plastic pudding basins can be microwaved for 1 minute or metal basins steamed for 20 mins.
To freeze:- These puddings freeze beautifully, for up to about 2 months. Defrost before use and reheat as directed above.