60ml Chelsea Golden Syrup
125g butter
2 Eggs
125g Chelsea Caster Sugar
175g Self Raising Flour

1 : Grease a large pudding basin and put the Chelsea Golden Syrup in the bottom.
2 : Cream the margarine and Chelsea Caster Sugar until light and soft. Add the beaten eggs gradually and mix well.
3 : Fold in the sieved flour gently and add enough warm water to make a soft dropping consistency.
4 : Spoon into the basin to cover the Chelsea Golden Syrup. Cover the basin with foil or greased greaseproof
paper and steam for 1 1/2 hours. Turn out and pour over more warmed Chelsea Golden Syrup.