Having explained this badly to Menhir, I thought I'd better make one and actually take notice of what I do! My lover and I had very small ham baguettes for lunch so we would have room for the experimental pud. This is what I did.
I buttered inside of medium glass pudding bowl and poured in some golden syrup. I have a squeegee bottle of it and put in about quarter of inch depth.
In mixing bowl I creamed one egg, two oz each of soft butter (I use spreadable stuff), SR flour and sugar. I added about an oz of water to make it a slightly looser batter, then tipped it on top of syrup. I spread ot around so it was on top of syrup and slightly up around edge of bowl.
I gave it three mins in 1000w microwave, but it really is about watching it and removing when risen but slightly tacky. My Mum's micro is lower wattage, so I know taking it out and sticking back in doesn't harm, unlike conventional cooking.
And as it 'stood' I made custard in jug in micro and it was exellent! The syrup managed to break through and came bubbling up one side of pud, but didn't detract in any way.
I do hope this works. It's so difficult explaining something you do without having to really think about it.
thank you i used to have it as a kid at home with my mum and now i moved out i never make things like this so when i found it i was happy thank you very much...
2007-04-02 @ 19:45