100 g raisins
100 ml PX sherry
3 tbsp golden syrup
175 g butter, softened
175 g light muscovado sugar
175 g self-raising flour
½ tsp baking powder
Thick cream or ice cream, to serve
- Put the raisins and sherry in a small pan and bring to a simmer, then turn off the heat and leave for 30 minutes. Heat the oven to 180C/fan 160C.
- Divide the golden syrup between 8 individual pudding basins. Beat the butter, sugar, eggs, flour and baking powder together until you have a smooth batter. Scoop 3 tbsp raisins out of the sherry and fold these into the batter. Fill the moulds no more than two-thirds full.
- Bake for 20-25 minutes, or until the puddings are risen and firm. Loosen the edges with a small palette knife and either turn them out onto plates, or leave them to cool in their tins and rewarm them gently when you want them. Serve with the extra sherry-soaked raisins and cream.