Servings: 4 Time: 10 minutes
Ingredients:
2 tablespoons golden syrup
½ cup frozen or fresh thawed blueberries
Butter for greasing
½ cup butter
½ cup castor sugar
2 teaspoons vanilla essence
2 large eggs, beaten
1½ tablespoons milk
1½ cups self-rising flour
Custard to serve.
Instructions:
1. Grease 9-inch pudding basin with butter. Scoop 2 tablespoons of golden syrup into bottom of bowl and top with ½ cup frozen or fresh blueberries. Whisk the castor sugar and butter together. Add in vanilla essence and slightly beaten eggs and stir.
2. Fold in the self-rising flour and milk to make a dropping consistency. Scoop batter onto the blueberries.
3. Cover the baking bowl with pleated parchment paper and secure with strings. Steam for all pudding servings for 1 hour in a sauce pan containing boiling water with the lid on.
4. Add more water if needed. When ready, invert into a serving dish and serve with custard and berries.
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