Oxford Pudding

Oxford Pudding

Cooking time of 3 hours. Serves 4 to 6

Ingredient:

• Butter for greasing tins
• 60g (2oz) soft dark brown sugar
• 180g (6 ½ oz) self0raising flour
• Pinch of salt
• 60g (2oz) ground rice
• 120g (4oz) shredded suet
• 120g (4oz) golden syrup with extra to serve with
• 120g (4oz) thick-cut marmalade
• 1 egg, beaten
• 2 tbsp milk
• Custard, to serve

Preparation:

1. Thoroughly grease a 1.1 litre (2 pint) pudding basin and press the sugar onto the sides. And the base.
2. Sift the flour and salt together into  mixing bowl and add the ground rice.
3. Stir in the suet, golden syrup and marmalade.
4. Mix together the beaten egg and milk, then pour this onto the other ingredients, mixing well to combine. Pour into the greased basin, cover well to combine. Pour into the greased basin, cover with a lid or foil and steam for 3 hours, topping up with boiled water as necessary.
5. Turn out and serve with warmed golden syrup and custard.