125 g butter, softened at room temperature
110 g castor sugar
2 eggs, lightly beaten
225 g self raisin flour, sifted
125 ml skim milk (you can use full cream milk)
5 Tbsp honey
Double cream or custard, to serve
Grease pudding dish (1.5 L) stainless steel. Using electric beater , beat butter and sugarfor 5 minutes or until light and fluffy. Add eggs and continue to beat for 2 minutes, then beat in flour, milk and 2 tablespoons honey.Beat a further 2 minutes until mixture has a thick and smooth consistency.
Coat the pudding dish with the remaining honey, tilting the dish so evenly coats the entire surface. Spoon the mixture into the pudding dish.Cover with lightly greased baking paper, followed by 2 layers of foil, pressed firmly around the edge of the dish. Then place dish in a large deep wok with boiling water, half fill. Gently simmer for 1 hour and 30 minutes. (Need to top up water at interval if necessary).
Carefully remove dish from wok, allow to cool 5 minutes. Remove the foils and baking powder and turn upside down on a serving plate. Sliced the pudding into wedges and serve hot with cream or custard. You can just eat without cream or custard too.