| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Surprise, Chefs | 1 | servings | |
INGREDIENTS
| 5 | fl | Double cream |
| 1 1/2 | fl | Whisky |
| 1 | tb | Clear; runny honey |
| 4 | tb | Golden syrup |
| 2 | oz | Softened butter or margarine |
| 4 | oz | Soft brown sugar |
| 2 | Eggs | |
| 4 | oz | Self-raising flour |
| 2 | tb | Milk; (2 to 3) |
INSTRUCTIONS
Place all the ingredients in a large bowl and stir to blend them. Using a rotary beater or small electric mixer, whip the mixture until it doubles in volume.Chill in a fridge until needed. Pour the syrup into a 2 pint pudding basin.. Tilt the basin so that the syrup covers the sides as well as the bottom. Put the butter in a mixing bowl, add the sugar, a little at a time and mix well with a wooden spoon. The mixture should become slightly fluffy. Sift the flour on to a plate and add it to the mixture, a little at a time. Do not over beat. Add the milk, 1tbsp at a time and mix in well. The batter should be soft and smooth and should easily drop from the spoon. Do not add too much milk. Spoon the batter into the pudding basin and smooth it evenly Place the basin in the microwave, uncovered on high for 4-4 1/2 minutes or until the pudding has risen and is quite firm. The top may still look a little moist, but don't worry.. To make sure that it's cooked all the way through, wait 2 minutes, then plunge a thin blade into the centre of the pudding. If it has some batter sticking to it, put the pudding back in the oven and microwave for 1 minute longer. To serve: Turn the pudding out onto a warmed plate and pour whisky cream over - serve immediately Converted by MC_Buster. Converted by MM_Buster v2.0l.
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