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My father's favourite pudding as he adores Golden syrup in his opinion, the only way to serve this is with a bucketful of custard.
Servings 4
Calories 681 kcal
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins

Ingredients
 

  • 225 g sweet suet pastry
  • 200 g Currants
  • 4 tbsp Golden Syrup
  • a little chopped peel
  • 1 pint full fat milk
  • 15 g Bird's custard powder
  • 5 tbsp Maple syrup

Instructions
 

  • Have ready a 24cm steamer filled with boiling water. This is very important, as soon as the pastry is ready it must be cooked or you will end up with a heavy lend product.
  • Roll the pastry out until it measures about 30 x 40cm.
  • Spread over the currants, golden syrup and peel thickly, there is nothing worse than under filled suet roly poly.
  • Roll up nice and lightly then cut in half, so you end up with 2 manageable rolls.
  • Tear off 2 pieces of foil roughly the size of the original pastry. Butter well then roll up the very loosely. Twist off the ends and repeat with the second roll.
  • Place in the steamer and steam until the rolls are tight and firm, about 40 minutes.
  • To test just gently squeeze and they should be firm. If not then just leave for a few more minutes.
  • Meanwhile make the custard, slake a little of the custard powder in a bowl. Bring the rest of the milk to the boil, carefully pour onto the powder and milk whisking all the time.
  • Return to the pan and stir to the boil then remove from the heat. Stir in the maple syrup and cream and keep warm.
  • Leave the rolls to set when cooked for a couple of minutes.
  • Open the foil, slice and pour over the custard.
  • If you have any left over, wrap in cling film and chill. When needed slice cold and warm in the microwave, take care though, as the fruit and syrup will be very hot.
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Nutrition Facts
Steamed Fruit Pudding with Golden Syrup
Amount per Serving
Calories
681
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
13
g
81
%
Cholesterol
 
27
mg
9
%
Sodium
 
33
mg
1
%
Potassium
 
577
mg
16
%
Carbohydrates
 
110
g
37
%
Fiber
 
5
g
21
%
Sugar
 
66
g
73
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dessert
Cuisine Autumn, British
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