Steamed Raisin Pudding Recipe

225 g/8 oz/2 cups plain (all-purpose) flour
A pinch of salt
5 ml/1 tsp ground cinnamon
90 g hard block margarine, diced
50 g/2 oz light brown sugar

100 g/4 oz raisins
5 ml/1 tsp bicarbonate of soda (baking soda)
150 ml milk
Butter, for greasing
Caster (superfine) sugar, for dusting

To make syrup sauce to serve:

90 ml / 6 tbsp golden (light corn) syrup

30 ml / 2 tbsp lemon juice

Heat the syrup and lemon juice in a saucepan until hot but not boiling.

Method:

Sift flour, salt and cinnamon into a bowl. Add the margarine and nub in with the fingertips until the mixture resembles breadcrumbs. Stir in the sugar and raisins. Blend the bicarbonate of soda with the milk and stir into the mixture to form a soft, dropping consistency. Turn into a greased 900 ml pudding basin and cover with a double thickness of greased greaseproof (waxed) paper or foil, twisting and folding under the rim to secure. Steam for 1.5 hours. Remove the paper, loosen the edge and turn the pudding out on to a warmed serving dish. Dust with caster sugar and serve with Syrup Sauce.