Traditional golden syrup steamed pudding
This recipe is a trip down memory lane for me. My maternal grandmother, Nancy Thyne, was not a renowned cook. She came from a time of making do — and to be fair, raising kids, looking after her younger siblings, a husband injured in the war... she had lots on her plate. Nothing fancy ever came out of her kitchen. Basic British staples — roasts, soups, meat and three vegetables, etc. Nothing was wasted — a leg of lamb was served as a roast, then as shepherd's pie, and any leftovers from those two meals were turned into "bubble and squeak". That didn't stop Nancy insisting that "pudding" was served every day, with special effort made for Sundays. During the week, pudding may have been stewed quinces or rhubarb and apple. Weekends were more special. I only remember two of Nancy's puddings: baked rice custard and golden syrup steamed puddings. As the oldest of the grandchildren, I was often called in to help — that meant what seemed like hours cream...
