The Old Farmhouse Bakery Hollygog Pudding - Golden Syrup Pudding
- 225 g plain flour, plus extra for dusting
- 1 pinch salt
- 115 g chilled butter, diced
- 3 tablespoons cold water
- 6 tablespoons golden syrup
- 250 ml whole milk
- custard or cream
- Preheat the oven to 200C/gas 6.
- Sieve the flour and salt into a mixing bowl. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
- Add the water and knead to form a stiff dough. Roll out onto a floured work surface to form a rectangular strip about 3.5cm thick. Spread over the golden syrup evenly and roll up like a Swiss roll.
- Put into a buttered ovenproof dish and pour in enough milk to come about half-way up the side of the pudding. Bake in the preheated oven for 35-45 minutes, or until the pastry is golden-brown.
- To serve, cut the roll into slices while still hot, and drizzle over the custard or cream.
flour, salt, butter, cold water, golden syrup, milk, custard
Taken from www.food.com/recipe/the-old-farmhouse-bakery-hollygog-pudding-golden-syrup-pudding-422774 (may not work)