Name: Naartjie and golden syrup pudding
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 servings
Cuisine: Contemporary
Ingredients: 150 g butter room temperature; 120 g castor sugar; naartjies grated zest; 2 eggs at room temperature; 160 g flour; 1 1/2 tsp Baking powder; 1/2 tsp cinnamon ground; naartjies juice only; 1/4 cup milk; 3 Tbs golden syrup; golden syrup; naartjies zest only; cream or custard

Recipe Disclaimer

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Ingredients (13)

150 g	butter — room temperature
120 g	castor sugar
	naartjies — grated zest
2	eggs — at room temperature
160 g	flour
1 1/2 tsp	Baking powder
1/2 tsp	cinnamon — ground
	naartjies — juice only
1/4 cup	milk
3 Tbs	golden syrup

TO SERVE:

	golden syrup
	naartjies — zest only
	cream — or custard

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Method:

In a bowl, beat together butter, sugar and grated zest until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in flour, baking powder and cinnamon.

Mix together naartjie juice, milk and 1 tbsp golden syrup and add to egg mixture. Stir well to combine.

Butter a pudding bowl (or a heat-proof bowl large enough to hold the batter). Add 2 tbsp golden syrup into the base of the bowl.

Spoon in batter and cover bowl with a round of baking paper and tinfoil wider than the pudding bowl by about 4cm all round. Tie a piece of string tightly around the lip of the bowl to secure cover, and place on an inverted saucer in a large pot. Fill the pot halfway with boiling water, cover with lid and simmer for 1½ hours, topping up the water if necessary.

Remove pudding and invert onto a serving plate. Serve with extra golden syrup, naartjie zest and cream.

Words and image: Fairlady

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