180g/6oz unsalted lactose free butter, softened, plus extra for greasing

3 tbsp golden syrup

180g/6oz gluten free plain flour

3 tsp gluten free baking powder

3 free-range eggs

180g/6oz demerara sugar

1 tbsp black treacle

Serves - 4


Grease a 1litre/1¾ pints pudding basin with lactose free butter. Put the golden syrup in to the bottom of the basin.

In a separate bowl, using an electric hand whisk, mix the gluten free flour, baking powder, lactose free butter, eggs, sugar and treacle until well combined.

Pour the mixture into the basin and cover with a piece of greaseproof paper.

Take a piece of tin foil and make a pleat down the middle, then place this over the top of pudding basin and tie it in place like a lid. The pleat allows the foil to expand during cooking.

Place an upturned saucer or a ramekin in a deep saucepan and sit the pudding on top. Add boiling water until it comes half-way up the basin.

Place a lid on the pan and simmer gently to stream the pudding for about 2¼ hours, topping up the water as necessary.

To check if the pudding is cooked, insert a metal skewer into the pudding. If it comes out clean it is ready.

Carefully remove the pudding from the pan. Loosen the edges by running a table knife around the pudding and turn out onto a plate.

Recipe adapted from: Good Food
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