"This steamed pudding with British origins is traditionally made with suet and raisins. It has been updated to suit today's tastes by replacing the suet with butter, and the raisins with currants...."
INGREDIENTS
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1/2 cup brandy
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3/4 cup currants
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5 tablespoons unsalted butter
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1/2 cup sugar
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3 eggs
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1 2/3 cups self-rising flour
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1 teaspoon baking powder
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2 tablespoons light corn syrup or golden syrup, plus 1/4 cup, for serving
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light cream (single) , for serving