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

125g butter

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.