Prep Time 30 minutes
Cooking Time about 4 hours on low
- 2 beaten eggs
- 4 tbsp of golden syrup
- 100g self raising flour
- 50g caster sugar
- 50g shredded suet
- 2 tbsp milk
- A pinch of salt
- Preheat the slow cooker to high whilst you make the pudding.
- Butter a 600ml pudding bowl, spoon the syrup into the bottom of the bowl.
- Mix together the flour, salt and sugar in a mixing bowl, add the suet and rub in lightly with your fingertips to incorporate into the flour slightly. Gradually mix in the beaten egg and milk until well combined and the mixture is nice and smooth.
- Spoon the mixture into the pudding bowl, and cover it with a double layer of parchment paper and foil, leaving lots of room for the pudding to rise. Make sure the foil is nicely secured around the edge of the pudding bowl.
- Place the pudding bowl into the slow cooker, and pour enough boiling water around the outside to come about half way up the sides of the dish. Cover with the lid and cook for 3 – 4 hours, or until it’s springs back when you touch it.
- Remove from the slow cooker and leave to cool for 5 minutes or so before unwrapping it. Use a sharp knife to loosen the edges of the pudding, then turn it out onto a plate. Be careful, the syrup will be hotter than the sun!