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Golden syrup and almond puddings
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Ingredients:
  • Melted butter, to grease
  • 300g (2 cups) self-raising flour
  • 100g (1 cup) almond meal
  • 165g (3/4 cup) caster sugar
  • 125g butter, cubed, at room temperature
  • 8.80 gm vanilla essence
  • 3 eggs, at room temperature
  • 500g (1 1/4 cups) golden syrup
  • 375ml (1 1/2 cups) buttermilk
Instructions:
  • Preheat your oven to 200°C. Take a 250ml (1-cup) ramekin and flip it upside-down on a sheet of foil. Cut out 12 circles about 5cm wider than the top of the ramekin, and create a wide pleat in the center of each circle to allow room for the pudding to rise. Brush twelve 250ml (1-cup) ovenproof ramekins with melted butter.
  • Sift the flour into a large bowl, then mix in the almond meal and set aside.
  • In a large bowl, use an electric beater to mix sugar, butter, and vanilla essence until pale and creamy. Remember to scrape down the sides of the bowl. Add eggs one at a time, beating well after each addition. Pour in 80ml (1/3 cup) of golden syrup and beat until combined. Don't worry if the mixture looks curdled.
  • Gently whisk half of the flour mixture into the butter mixture, followed by half of the buttermilk until combined. Repeat with the remaining flour mixture and buttermilk until just combined.
  • Evenly swirl 1 1/2 tablespoons of golden syrup in each ramekin. Divide pudding mixture among ramekins, smooth the tops, cover with foil, and secure with string under the rim.
  • Arrange the ramekins in a roasting pan and fill it halfway up the sides of the ramekins with boiling water. Bake in the preheated oven for 35 minutes or until a skewer inserted into the puddings comes out clean.
  • Gently loosen each pudding by running a knife around the inside of the ramekin, then carefully invert onto serving plates. Enjoy with creme anglaise on the side.

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