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Print this Recipe    Treacle Pudding

Treacle Pudding

4 oz softened butter
1/2 cup plus 2 tbs sugar
2 eggs grated rind of 1 lemon

1 1/4 cups flour
1 tsp baking powder
pinch salt
2 tsp milk
4 tbs dark corn syrup

4 tbs dark corn syrup
2 tbs water
juice of 1 lemon

Preheat oven to 400F. Cream butter and sugar in a bowl until soft
and fluffy. Add the eggs and lemon rind and fold in the flour,
baking powder and salt. Add the milk last.

Grease a pudding bowl that holds approx. 3 cups and pour 4 tablespoons
of corn syrup over the bottom. Put the sponge mixture on top. Cover
with a loose-fitting sheet of aluminium foil and place in an
ovenproof dish or pan in 1 inch of water.

Cook in the oven for 45 minutes or until the sponge has set and
the top has turned a light golden colour.

Turn the pudding onto a serving dish, being sure to scrape out all
the syrup at the bottom of the basin. Heat the remaining syrup,
water and lemon juice in a double boiler for about 5 minutes, pour
it over the pudding and serve.

Note: Substitute Tate & Lyle's Golden Syrup (cane syrup) for real
authenticity.

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