• Before you do anything, make sure the bowl you will be using to make the steamed pudding fits well into your pot with water in it.
• You want it be a little snug so it doesn’t bounce around in the simmering water.
• With your prepared pot to steam the pudding in (see note), place on low to medium heat with the lid on.

Burnt Sugar

• Toss the sugar evenly into a saucepan and place on medium high heat.
• Meanwhile, boil your water and measure out a cup.
• As soon as the sugar is a caramel color and fully dissolved, remove from the heat. Stirring in a third of the boiled water.
• Add another third of the water and stir, repeating with the last portion.
• Pour the burnt sugar mixture into a bowl and set aside to cool.

Pudding

• Place the flour and sugar in a bowl and stir to combine.
• Add in the cubed butter and rub the butter in until it resembles fine breadcrumbs.
• Toss in the ground spices and baking soda and stir through, making a well in the center. Add in the beaten eggs and burnt sugar syrup.
• Fold the dry mixture into the center to incorporate until the mixture resembles a loose batter.
• Lightly flour the inside of your pudding bowl and pour your batter into it. If using the same bowl to steam, as you mixed, simply wipe the edges clean so the baking paper can sit on top.
• Measure out greaseproof baking paper that has at least 2 inches overhang on the edges of the bowl. Measure out aluminum foil that has at least 2 ½ inches overhang.
• Lay the greaseproof paper down on your work bench and lay the aluminum foil on top. Ensure the aluminium foil covers the greaseproof paper completely.
• Pinch the middle of the two grabbing a ½ an inch and fold over to allow a small overlap in the event your pudding expands.
• Lay the greaseproof and aluminum foil on top of the pudding, (greaseproof side down). Press firmly to tighten the edges all around your pudding bowl.
• Wrap twine around the edges tightly twice and tie one side. Allow an overhang of remaining twine on opposite sides of your bowl.
• With the overhang, pull tightly and tie securely to the twine that has been wrapped (this will be your ‘handle’ to remove the bowl from the pot later).
• Place the covered pudding in your pot for 2 hours with the lid on.
• Remove the pudding from the heat and carefully unwrap.
• Test it is fully cooked through with a skewer.
• Invert onto your serving plate.
• Slice and serve while warm with some pouring cream or custard.
• Dig in!