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  • 6oz(175g) soft butter

  • 6oz (175g) soft brown sugar

  • 3 eggs – beaten

  • 2 tablespoons of dark rum

  • 3oz (75g) self-raising flour

  • 3oz (75g) ground almonds

  • 12 ripe greengages – halved and stoned

  • 2 tablespoons of demerara sugar

  • 1 tablespoon of golden syrup

  • 1 pint (570 ml) of warm custard


  • 1.

    Grease 1 ½ pint pudding basin liberally with butter.

  • 2.

    Beat the butter and sugar together until pale and fluffy. Add the eggs gradually until all are beaten well in. Add the brandy.

  • 3.

    Now fold in the flour and almonds. Put half the greengages at the bottom of your pudding basin and sprinkle over half of the demerara sugar and all of the golden syrup.

  • 4.

    Now spoon half of the sponge mixture over the top. Place the rest of the greengages on top of this and the rest of the demerara sugar. Finish with the sponge mixture.

  • 5.

    Cover with baking paper and foil and scrunch well to seal. Place in a steamer and cook for 1 ½ hours. When cooked, turn out onto a plate and serve with lots of warm vanilla custard.

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