- 175g self-raising flour
- 1 tsp baking powder
- 175g soft unsalted butter
- 175g soft light brown sugar
- 4 tbsp golden syrup
- 3 eggs
- 9 tbsp Seville marmalade, warmed
- 227g Rodda’s Cornish Clotted Cream
Grease six small pudding basins.
Sift flour and baking powder into a mixing bowl. Now, in a separate bowl cream together the butter and sugar. Then add the golden syrup to the creamed butter. Next slowly add the eggs a little at a time. Finally, combine with the dry ingredients.
Fill the pudding basins (they should each be two thirds full) and steam for 1 hour. (Checking occasionally that the water doesn’t run dry).
Turn upside down and carefully ease the puddings from their basins. Finally, spoon over the warmed marmalade and serve immediately with a generous dollop of Rodda’s clotted cream.