Pudding steamers are making some sort of comeback. I've seen a couple of sizes for sale. Don't try this in a tiny steamer. It used to make enough for the five of us when I was a child and will serve probably at least eight if the slices are cut thinner. Be sure your steamer seals well. If steam gets in, the pudding will be spoilt. If you have any doubts, put some baking paper over the top of the pudding before the lid is tightened. Have a large saucepan about half full of boiling water ready and bubbling before the pudding is started. Make sure steamer is very well greased before you put mix in, so it can be turned out onto a plate for easy serving. Keep water bubbling gently with the lid on saucepan while the pudding cooks and top up with more boiling water from the kettle if needed.
The recipe says serve with milk. None of my sons has much milk in his diet, but anything other than cold milk with this recipe is sacrilege to them. The girls would rather custard but they are told they don't know what tradition is!
This will feed lots or fewer if my sons find out you are serving it. Any leftovers re-heat well and "certain people" have been known to re-heat slices in a frying pan with a little butter the next day.
If I made this with the amount of syrup specified, there would be cries of outrage. Four or five tablespoons will not go astray.
60 gm butter/margarine
2 tabs golden syrup ( at least. I usually use at least 4)
½ cup milk
2 cups SR flour
Place marg, milk and golden syrup in saucepan and heat gently till butter/marg melts. (butter tastes much better) Beat egg into this and stir in the flour. Place in a well greased pudding steamer. Place in large saucepan of boiling water and cook for 1 ½ hours. Do not let water boil dry. Serve with cold milk.