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Ingredients
- 5 fl ounce Double cream
- 1 1/2 fl ounce Whisky
- 1 Tbsp. Clear, runny honey
- 4 Tbsp. Golden brown syrup
- 2 ounce Softened butter or possibly margarine
- 4 ounce Soft brown sugar
- 2 x Large eggs
- 4 ounce Self-raising flour
- 2 Tbsp. Lowfat milk, (2 to 3)
Directions
- Place all the ingredients in a large bowl and stir to blend them. Using a rotary beater or possibly small electric mixer, whip the mix till it doubles in volume.Refrigeratein a fridge till needed.
- Pour the syrup into a 2 pint pudding basin.. Tilt the basin so which the syrup covers the sides as well as the bottom. Put the butter in a mixing bowl, add in the sugar, a little at a time and mix well with a wooden spoon.
- The mix should become slightly fluffy.
- Sift the flour on to a plate and add in it to the mix, a little at a time.
- Don't over beat.
- Add in the lowfat milk, 1tbsp at a time and fold in well. The batter should be soft and smooth and should easily drop from the spoon. Don't add in too much lowfat milk.
- Spoon the batter into the pudding basin and smooth it proportionately
- Place the basin in the microwave, uncovered on high for 4-4 1/2 min or possibly till the pudding has risen and is quite hard. The top may still look a little moist, but do not worry.. To make sure which it's cooked all the way through, wait 2 min, then plunge a thin blade into the centre of the pudding. If it has some batter sticking to it, put the pudding back in the oven and microwave for 1 minute longer.
- To serve:Turn the pudding out onto a warmed plate and pour whisky cream over - serve immediately
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