This is a variation on the Steamed Jam Pudding featured in another post. The main difference is that instead of the jam, I used maple syrup in the bottom of the pudding basin. After I upended the pudding on a serving plate, I then poured some more maple syrup over the top so that it ran down the sides. It was very nice, but I still prefer the old trusty Jam pudding. You could also try this with golden syrup, although it will be sweeter.
Maple Syrup Pudding – Serves 4
Cooking time – 1.5 hours
½ cup caster sugar
1 egg, beaten
3 drops vanilla essence
½ cup milk
1 ½ cups SR flour (can be made with Gluten Free flour)
3 tablespoons maple syrup for the pudding
1/2 cup syrup for pouring before serving.
Cream butter and sugar, add egg and mix well. Stir in flour and milk until batter is smooth. In the bottom of a medium sized pudding steamer, place 3 tablespoons of maple syrup. Pour batter over. Cover the steamer, and place on a trivet in a pot of boiling water. The water should come about half way up the side of the pudding steamer. Steam for 1 ½ hours, checking that the water doesn’t boil away, and topping up if necessary. Upend pudding onto a serving dish so that the syrup is on top, pour extra syrup over the pudding, and serve with cream, ice-cream or custard.