“One of my favourite party tricks. The actual pudding is cooked and served in the iconic “Tate and Lyle” green tin of golden syrup, topped with clotted cream ice cream made with Tahitian vanilla”
Preheat oven to 180C.
Empty the 6 tins of golden syrup, reserving the syrup.
Make the pudding mix by creaming the butter with the sugar, then add the eggs and mix well. Best to use an electric hand mixer, starting at a slow speed and increase as the mixture loose up.
Add the caramel extract and the dates then fold in the flour and baking powder gently.
Pour into each tin - 3 tablespoons of golden syrup and fill half way with the pudding mixture.
Put the tins into the oven for approximately 20 - 25 minutes before serving.
Remove from the oven and allow to cool for 5 minutes.
Then scoop a ball of vanilla ice cream on the top and serve.
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