Steamed saffron syrup sponge

Serves: 6

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Total Time: 105

Prep Time: 15

Cook Time: 90

• a good pinch of saffron filaments (about 30)
• 100 ml milk
• 120 gram(s) unsalted butter, diced
• 100 gram(s) golden caster sugar
• 1 medium egg
• 180 gram(s) plain flour
• 1  heaped tsp baking powder
• 50 gram(s) sultanas
• 2 tablespoon(s) golden syrup
• crème fraîche or clotted cream, to serve

Method

1. Grind the saffron filaments in a pestle and mortar. Bring the milk to the boil in a small saucepan, pour it over the saffron and infuse for 15 minutes. Cream the butter and sugar together in a food processor, then incorporate the egg, and sift and add the flour and baking powder, and, finally, the saffron infusion. Now stir in the sultanas, you can remove the mixture to a bowl first if you prefer.
2. Butter a 1.2-litre pudding basin and line the bottom with a square of baking paper. Spoon the syrup into the base and place the pudding mixture on top, smoothing the surface. Cut out a circle of baking paper to cover the surface of the pudding, with several inches to spare on either side. Butter the centre of one side, lay it buttered-side down on top of the pudding bowl, and tightly tie the paper in place with string just below the rim. (A helping hand is always welcome with this bit.) Place in a large saucepan with boiling water that comes two-thirds of the way up the sides of the pudding, cover and simmer over a low heat for 1½ hours.
3. To unmould the pudding, remove the paper and run a knife around the edge, then invert it onto a plate and remove the square of paper on the bottom. Serve with cream. Recipe by Annie Bell

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