3 tbsp golden syrup
125g self-raising flour
1 tsp baking powder
125g softened butter
3 large eggs
125g light brown sugar
1 tbsp black treacle
Grease a 2 pint pudding basin and pour 3 tbsp of golden syrup into your pudding basin.
In a large bowl, sift together the flour and baking powder. Add butter, eggs, sugar and 1 tbsp of black treacle.
With an electric whisk, beat the mixture for about 2 minutes. Spoon it into the pudding basin, using the back of a spoon to level the top.
Cut a piece of round baking parchment and tin foil with a radius about 10 cm bigger than the pudding mould.
Lay both pieces on top of each other and make a pleat in the centre. Cover the basin, pull the foil down the sides and tie around the rim with string.
If you have a Miele Steam Oven, place your basin on a perforated steam tray, place in the steam oven and select 100°C and a 2 hour cooking duration. Alternatively, place the pudding in a steamer over a saucepan of boiling water on your hob and steam for two hours, checking the water level half way through.