I’ve been doing more cooking with suet of late – helped by finding a source of gluten free suet!
I’ve made Jam Roly Poly a couple of times after finding a good gluten recipe for it, but I couldn’t find a recipe for syrup pudding, so I put the following together & the end result worked quite well.
You’ll need the following equipment for this:
- Instant Pot and trivet for it
If you don’t have one you can easily steam it in a slow cooker or in the oven, but you’ll need to adjust the timings for this
- Pudding basin – I used these 1.2ltr ones from Lakeland
- 150g melted butter
- 150g caster sugar
- 2 large eggs
- 75g gluten free suet
- 200g gluten free self raising flour
- 1tsp Xanthum gum
- 1tsp vanilla essence
- 150g raisins
- ~4tbsp golden syrup
- Butter for greasing
Blend the butter and sugar together; add the vanilla. Blend in the eggs one at a time.
In a separate bowl mix the suet, flour and xanthum gum. Fold into the butter, sugar & egg mix.
You need the mix to be somewhat sticky; if its too try add a little bit of milk to the mix. If too wet, add some more flour.
Grease the pudding basin with butter.
Put 2tbsp of golden syrup into the bottom of the basin; place a spoonful of the mixture on top and mix together#1
Spread another tbsp of golden syrup around the sides of the basin.
Place half of the mixture on top, add the last of the golden syrup, then cover with the rest of the mixture. Cover the basin with its lid.
Place the trivet into the Instant Pot and place the basin onto it.
Bring a good amount of water – you need ~2ltr – to the boil and pour into the Instant Pot. You want it to come ~half way up the basin.
Put the lid on the Instant Pot & turn onto a 20 minute Steam programme – close the vent for this.
Once that programme has finished, put the Instant Pot onto a 25 minute pressure programme, set to High pressure.
When the 2nd programme has finished, let the pressure dissipate slowly.
Carefully remove the basin from the pot, remove the lid & place a place on top. Turn it out.
Serve with custard.