Ingredients

• 85g/3oz butter
• well softened
• plus extra for greasing
• 115g/4oz caster sugar
• 2 free-range eggs
• lightly beaten
• 1 nutmeg
• grated
• plus extra for serving
• 1 lime
• grated zest only
• 1 lemon
• grated zest only
• 140g/5oz self-raising flour
• sifted
• plus extra for dusting
• 1 tsp baking powder
• 1 tbsp milk
• or more if needed
• 55g/2oz treacle toffee (if not available
• use butterscotch or fudge)
• chopped into small pieces
• 3 tbsp treacle or golden syrup
• custard

Directions

• In a bowl
• cream the butter and sugar together with an electric hand-held mixer until pale and fluffy.
• Add half of the beaten eggs and continue to beat for 1–2 minutes. Stop
• scrape the sides of the bowl
• then add the remaining beaten egg and continue beating for 1–2 minutes. Scrape the sides again. Add the nutmeg
• lime and lemon zest
• and beat for a few seconds more.
• With a metal spoon
• gradually fold the sifted flour and baking powder into the mixture as lightly as you can
• keeping to a dropping consistency by adding milk
• if needed. Fold in the toffee or fudge pieces.
• Bring a large pan of water to the boil and place a steamer with a lid on top.
• Butter and lightly flour a 1.2 litre/2 pint pudding basin. Spoon the treacle (or golden syrup) into the bottom of the basin
• then add the pudding mixture. Secure the lid and steam gently for three hours
• adding more water to the pan if necessary – keep a close eye on the pan so it doesn’t boil dry. The pudding is cooked when a skewer inserted into it comes out clean.
• Serve with custard and extra nutmeg grated over.