Blueberry steamed pudding

 Blueberry steamed pudding
Serves: 4
Preparation time: 10 minutes,Cooking time: 1-1 hour 30 minutes

• butter, for greasing
• 30ml golden syrup
• 125ml fresh or frozen thawed blueberries
• 135ml (125gl butter
• 140mI (125g)castorsugar
• 10ml vanilla essence
• 2 large eggs, lightly beaten
• 320ml (175g) self-raising flour
• 15-30ml milk
• custard, to serve

1 Grease a 900ml pudding basin with butter (or use individual ramekins, if you prefer).

2 Spoon 30ml golden syrup into the bottom ofthe bowl and top with 125ml fresh orfrozen and thawed blueberries.

3 Beat the butter and castor sugar together. Stir in the vanilla essence then add the lightly beaten eggs, a little at a time. Fold in the self- raising flourand 15-30ml milk, to form a dropping consistency.

4 Spoon the batter onto the blueberries. Cover the bowl with pleated baking paper and secure with string.

5 Steam in a large saucepan of boiling water for one hour (or 25 minutes for individual puddings) with the lid on. Add more water if necessary. Invert onto a serving plate or into individual bowls, and serve warm with extra berries and custard.