Golden Syrup and ‘Pumpkin Pie’ Steamed Pudding
1 tbsp soft butter
2 tbsp golden syrup
160g butter, at room temperature
½ cup caster sugar
1/3 cup golden syrup
1 ½ cups of plain flour
2 tbsp ground ginger
2 tsp ground cinnamon
1 tsp freshly grated nutmeg
1 tsp ground allspice
1 ½ tsp baking powder
½ tsp baking soda
1 cup Mashed Pumpkin
2 tsp finely grated orange zest
Basin:Grease a 6 cup- capacity pudding basin with the butter and line the base with a circle of baking paper. Spoon the golden syrup into base of the basin.
Pudding: Beat the butter, sugar and golden syrup until pale and fluffy. Add the eggs, one at a time, beating well between each addition.
Sift the flour, spices, baking powder and baking soda together using a large metal spoon, fold into the butter mixture along with the mashed pumpkin and orange zest until just combined. Spoon the mixture into basin and smooth the top.
Cover with a circle of baking paper then secure the lid or make a pleat in a large piece of foil and tie onto the basin with kitchen string.
Place a folded tea towel in the bottom of a large saucepan and put the basin on top. Add enough boiling water to come halfway up the sides of the basin. Cover with a lid and bring to the boil. Reduce the heat and simmer gently for 1 ½ hours, adding extra boiling water to replenish if needed.
To serve: Remove the basin from the pot and turn the pudding out into a shallow serving dish. Drizzle the golden syrup and serve with cream, custard or ice cream.