TweetQuicker than your normal Christmas puddingLola and Me and our housemate Sarah decided to have an Christmas dinner before we all go our separate ways for the break. We took a course each and I got pudding - I'd been wanting to make this for a while now - so any excuse and a pudding is a pudding at Christmas timeServes 106oz unsalted butter - room temperature4 tablespoons of golden syrup1 orange - zest and juice6 oz soft brown sugar3 eggs - beaten together1 tsp black black treacle6 oz self raising flourButter your pudding basin - I got a 3 litre one - but it would fit into a two litre one. Combine the golden syrup and orange juice and zest - add it to the greased basin.In a bowl beat together sugar and butter. Then slowly add the beaten eggs and combine well together. Next add in the black treacle - and combine well. Sieve in your flour , mixing all the time.Spoon the mixture gently into the basin.Cover the basin with the fitted lid - or cover with greaseproof paper and then cover with tin foil - with a crease down the centre - secure with some string.Place in a large saucepan - with boiling water halfway up the sides of the basin. Cover and simmer for two hours. Check regularly to make sure it doesn't boil dry.When ready - remove lid - place a clean plate on top and then gently turnover - as there will be a nice amount of treacly orange syrup flying around - Lola's phone loved it - sorry honey!Serve with custard - or pouring/whipped cream - which ever you like. I quite like cold custard to contrast with the hot sweat steamy pudding. It looks pretty impressive on the plate too! Serve with custard or cream - enjoy!This dessert really went down a treat.