Black cap puddings

• raisins↗100g g
• golden syrup↗4 tbsp tbsp

  plus extra for drizzling

• self-raising flour↗100g g
• butter↗100g g

  room temperature, cut in pieces

• caster sugar↗100g g
• eggs↗2

  2

• finely grated zest 1 lemon
• milk↗1-2 tsp tsp

  optional

• cream↗

  or custard, to serve

Step-by-step instructions

1. 1

   Lightly butter and flour 6 x 125ml non-metallic pudding moulds (see the steps by clicking the link in the photo above). Divide the raisins evenly between each one, then drizzle with 2 tsps golden syrup. Put flour, butter, sugar, eggs and lemon zest in a food processor and mix for 1-2 mins until smooth. If the mix is a bit thick, soften with milk. Spoon the sponge mix on top of the raisins, taking care not to fill them more than half full or they will spill over when cooked. Cover each one loosely with cling film leaving room for expansion, then pierce the film.

2. 2

   Microwave three sponges at a time on High for 2-2½ mins until they are firm on top, risen and coming away from the sides – or steam for 30 mins. Stand for 1 min. Meanwhile, warm some golden syrup.

3. 3

   Unwrap the puddings and turn out onto plates. Drizzle over the syrup and serve.