Ingredients
Preparation
Grease the inside of a 1 litre (2 pint) pudding basin with the extra butter. Beat together the butter and sugar until pale and creamy.
Sift the flour and stir into the creamed mixture with the remaining ingredients. Stir well and spoon into the prepared pudding basin. Cover with a pleated sheet of buttered greaseproof paper. Secure with string.
Steam in a saucepan half filled with boiling water for 1 hour. Remove from the saucepan and peel away the paper. Loosen the edges with a knife and invert onto a serving plate. Serve with creme fraiche.
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