• spray olive oil, for oiling
  • 2 tablespoons golden syrup
  • 2 tablespoons black treacle
  • 150 g (5 oz) butter, softened
  • 2 tablespoons double cream
  • 125 g (4 oz) caster sugar
  • 2 eggs, beaten
  • 100 g (3½ oz) self-raising flour
  • 50 g (2 oz) walnuts, lightly toasted and ground

Spray 4 x 200 ml (7 fl oz) ramekins lightly with spray oil. In a small saucepan, heat together the golden syrup, treacle and 50 g (2 oz) of the butter until melted. Divide half the mixture between the prepared ramekins, stir double cream into the remainder and set aside.

Put the remaining butter and sugar in a food processor and process briefly. Add the eggs and flour and process again for 30 seconds. Stir in the walnuts.

Spoon the sponge mixture into the ramekins to cover the syrup mixture.

Stand the ramekins in a shallow roasting tin and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25–30 minutes until risen and golden.

Remove the ramekins from the oven and leave to stand for 5 minutes. Meanwhile, heat the remaining treacle mixture. Unmould the puddings and pour over the treacle. Serve with custard (see page 218 for homemade) or clotted cream.

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