Sticky Syrup Pudding (serves 6 - 8)
375ml or 1 ½ cups flour
12ml or 2 ¼ tsp baking powder
5ml or 1tsp salt
125ml or ½ cup sugar, passed through a food processor to make fine
2 large eggs, beaten
120ml or 8 Tbsp golden syrup (can be made by melting 8 Tbsp sugar)
105g or 7 Tbsp unsalted butter, frozen, grated
90ml or 6 Tbsp milk
Aluminum foil Parchment paper
Butter, for greasing
To serve: Ice cream or custard
Combine the flour, baking powder, salt and sugar in a large mixing bowl. Add the butter and rub in lightly with your fingertips to incorporate it into the flour.
Gradually mix in the beaten egg and milk to make a thick batter. Set aside.
Generously butter a 2 lt (8 cup) glass or ceramic bowl (that will fit into your 5 - 6lt or 5-6 quart pot).
Spoon in 60ml or 4 Tbsp of the golden syrup, swirl around the bottom of the basin.
Spoon the batter mixture into the prepared bowl.
Place a 42cm or 16 inch square of parchment paper on top of a 42cm or 16 inch square of foil. Place the two sheets paper-side down onto the bowl and cover tightly. The foil should completely cover the bowl.
Place a flameproof trivet or folded cloth into the base of your pot. Place the bowl of pudding on top of the trivet and fill with water so that it reaches half way up the sides of the bowl.
Bring it to the boil over high heat for 30 minutes.
Place the pot into your Wonderbag on a cloth or mat and seal for 2-3 hours until risen and springy to touch.
Unwrap and carefully invert onto a plate, drizzle with extra 60ml or 4 Tbsp of syrup to taste.
Tip: this dessert is best eaten as soon as it is cooked.
Serve with ice cream or custard on top.