Recipe: Syrup sponge pudding
- Details Category: Desserts Published on Saturday, 16 February 2013 11:12 Written by Super User :
Hugh Fearnly-Wittingstall - Guardian
- 3 good tbsp golden syrup
- 100g unsalted butter, softened
- 100g caster sugar
- 2 medium eggs
- 100g self-raising flour, sifted
- A splash of milk
- Chilled double cream, to serve
- Generously butter a pudding basin with a capacity of around one litre. Spoon the syrup into the base. Cream together the butter and caster sugar until really light and fluffy. Beat in one egg at a time, adding a spoonful of flour with each, then fold in the remaining flour. You should have a batter with a good dropping consistency. If not, stir in a little milk to loosen it.
- Spoon the batter into the basin on top of the syrup (don't worry if it comes up the sides a little – that's the idea).
- Tie a double layer of buttered foil or baking parchment, buttered side down, over the basin. Put a trivet, rack or upturned small heatproof plate in a large saucepan and stand the pudding on it. Pour in boiling water to come about halfway up the side of the basin, then cover the pan and bring to a very gentle simmer. Steam for an hour and a half, topping up the boiling water with more from the kettle a couple of times along the way.
- Remove the foil and loosen the edges of the pudding with a knife. Place a plate on top then invert the plate and basin, and unmould the pudding. Slice and serve piping hot with chilled double cream.
Jam or marmalade pudding Replace the syrup with three heaped tablespoons of marmalade or your favourite jam. And if you're trying a marmalade pudding, consider adding the grated zest of an orange to the sponge batter, too.
Lemon pudding Replace the syrup with the juice of one lemon combined with 25g soft brown sugar. Add the grated zest and juice of another lemon to the sponge batter.