Serves: 6
Cooking: 45 min
Preparation: 10 min
375 ml (1½ c) flour, sifted
60 ml (¼ c) treacle sugar
75 g butter
5 ml (1 t) bicarbonate of soda
10 ml (2 t) ground ginger
1 egg
15 ml (1 T) golden syrup
zest and juice of 1 orange
2,5 ml (½ t) vanilla essence
125 ml (½ c) milk
10 ml (2 t) ground cinnamon
custard to serve
Preheat the oven to 180 °C. Grease a ring cake pan.
1. Mix the ingredients in a large mixing bowl. Pour the mixture into the pan and cover with foil.
2. Place the pudding in a roasting pan and pour in boiling water until it reaches the sides of the pan. Place in the oven for 45 minutes. Let it rest for 10 minutes before turning out. Dust with cinnamon and serve with custard.
