Here it is. (You have to scroll through the pages. Note also that the Times has a redesigned website, which, as I write this, is loading extremely slowly.)I prepared this pudding as I did Ramsay's lemon one, in a glass bowl, with greaseproof paper and then three layers of foil wrapped round it.
My golden syrup stuck to the side of the bowl. I smeared it on with the back of a spoon. Perfect.
As the recipe says, the batter is sticky: the cooked pudding emerges slightly crumbly in places. You might want to use just a little more milk, for that genuinely institutional, stodgy texture.
Again, I was too lazy to make the custard. We ate the pudding with cream.
No comments:
Post a Comment