What happened to the Rishi Sunak I knew at school?
Makes: Enough for 6
Takes: 10 minutes
Bakes: 1.5 hours
160g golden syrup
150g butter
150g light brown sugar
2 eggs
150g self raising flour
½ teaspoon fine salt
3 tablespoons whisky (replace with lemon juice if desired)
Place 100g syrup in the base of a 16cm pudding basin, and stir through a tablespoon of whisky to loosen it.
Cream together the butter and sugar until fluffy and noticeable lighter in colour than when you started. Add the eggs one at a time, making sure to completely combine each into the mixture before adding the next. Add the remaining 60ml of the golden syrup and stir through. Fold through the self-raising flour and salt until the mixture is homogeneous. Loosen with 2 tablespoons of whisky.
Fill a large pan half full with water and bring to the boil. In the meantime, cut a disc of baking paper and a disc of foil, both double the size of the top of your bowl. Fold the discs to create a pleat in the centre of the discs.
Spoon your pudding mix into the basin on top of the golden syrup layer. Place the baking paper, then the foil on top of the basin, and tie tightly with string, to create a waterproof seal.
Place a teatowel or a small saucer on the bottom of the pan, to stop the pudding basin touching the base of the pan. Lower the pudding into the water, cover with a lid, and simmer for an hour and a half, checking every so often to make sure the pan doesn’t boil dry.
Lift out the pudding, and carefully remove the coverings. Run a knife gently around the inside of the basin to loosen the pudding, then place a serving plate and confidently invert it. Serve immediately.
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