As a child I particularly remember my Nana’s puddings. I would be excited to hear rattling steaming saucepans when we arrived on a visit , which for me meant one thing; sticky, golden syrupy pudding. My Mum never made them so really was a treat.
Having a son with a dairy egg allergy amongst other things , I often struggle to come up with puddings which are not fruit based or with Birds custard. So Sunday was the day for experimentation with my fail safe sponge cake recipe. I made the leap and diced some cooking apple onto some syrup in a bowl, poured over most of the sponge cake, sealed it up , steamed it and hey presto a couple of hours later a steam pudding was dished up!
Now please do not expect the light and fluffy texture of the egg/ dairy version but it is still moreish even if slightly stodgy. The family devoured and went back for seconds which must be a good sign.
1 Bramley cooking apple
6 tablespoons golden syrup (3 of which for the pudding basin)
280g self raising flour
170g golden caster sugar
1/4 tsp salt
1 tsp bicarbonate soda
280 ml oatly milk or other non dairy
140ml sunflower oil
Grease a pudding basin with non dairy margarine( eg PURE)
Add 3 tablespoons of golden syrup to the base
Peel and dice apple onto syrup base
Beat the rest of the ingredients together until smooth batter
Pour on top of apple and syrup base in pudding basin
Cover basin with grease proof disc and foil disc. Secure covers onto basin with enough string to fashion a handle.
Place in steamer and cook for at least 2 1/4 hours on simmer.
Lift out of steamer and turn out.
Serve with oatly cream or other dairy free cream / icecream