Popping Candy Magical Christmas Pud (Serves 6-8)
150g soft butter/margarine – plus extra to grease
150g self-raising flour
1 tsp ground cinnamon
150g Tate & Lyle Fairtrade caster sugar
2 medium eggs at room temperature, lightly whisked
2 tbsp milk
3 tbsp Lyle’s Golden Syrup
Edible golden lustre powder – available online or in cake craft shops
3 packs popping candy
You will also need a pudding basin with a capacity of approximately one litre
1. Thoroughly and generously grease the inside of your pudding basin and set aside. In another bowl combine the flour and cinnamon and give it a quick whisk (another time-saving exercise for you – it saves sifting).
2. In a large mixing bowl combine the sugar and butter/margarine until soft and fluffy. I find metal spoons easiest for this. Add a tablespoon of the flour mix and the eggs and stir to combine (don’t panic if it looks curdled).
3. Add half of the rest of the flour mix and the 2 tbsp milk. Gently stir to combine and fold in the flour.
4. Add the last half of the flour mix and the blueberries. Again, gently stir to combine.
5. Pour it all into the pudding basin, leveling off the top with the back of a spoon. Cover tightly with microwavable cling film and prick twice with a fork.
6. Set on HIGH for 5 minutes. Then set to MEDIUM HIGH for a further 7 minutes. Let the pudding sit in the microwave for 1-2 minutes after this before removing with gloves.
7. While it’s cooking combine the golden syrup and gold lustre powder in a small bowl. Set aside.
8. Once you’ve carefully removed the pudding with oven gloves, take off the cling film (be aware of hot steam!) Place an upside down serving plate on top and then – carefully – turn the plate over (still holding the basin in place) so the pudding should slip out of the basin in good shape.
9. Cover with the golden syrup and then very quickly sprinkle over the popping candy – some of it may pop off the dish so be careful!
10. Serve with custard or ice cream.
Try with frozen winter berries or fresh cranberries.
Use the juice of a lemon to replace the milk and add a zingy flavour