Golden Feather Pudding



175g (¾C) Butter/margarine
60 ml (¼C) HULETTS White Sugar
2 Extra large Eggs
500ml (2C) Cake flour
2 ml (¼t) Salt
7.5ml (1½t) Bicarbonate of Soda
125ml (½C) Milk

  1. Cream butter and sugar together, beat in eggs one at a time.
  2. Sift dry ingredients and stir in alternately, with milk


250ml (1C) Huletts Molasses
25ml (½C) Condensed Milk
250ml (1C) Milk
5ml (1t) Vanilla essence



  1. Grease a 1 litre (4C) pudding basin.
  2. Pour ingredients for sauce into basin then spoon in batter.
  3. Cover with a layer of tinfoil and tie securely with string.
  4. Steam, for 2 hours, replenishing water if necessary
  5. Turn out onto serving dish with caramel sauce on top, trickling over the pudding.
  6. Serve with custard.