Saturday, 11 February 2012

Steamed Syrup Sponge Pudding

With sub-zero temperatures blast chilling the UK, it's time to roll out an old British classic to warm the cockles. Sponge puddings go back to the Victorians, but as they are so simple and so tasty, it's no wonder that this traditional dessert has stood the test of time. Forget about healthy alternatives, use real butter, have lashings of syrup and don't forget oodles of custard to serve with. The pudding is incredibly light actually, not at all stodgy. This recipe serves between 6 and 8 and costs around £4 to make, which is 50p a head. Of course for 50p you could buy a yoghurt.......Just a thought !

Ingredients : 175g self-raising flour, 175g softened butter, 175g soft brown sugar, 3tbsp golden syrup, 1tsp baking powder, 3 large eggs,.

1. Butter a litre size pudding basin and add the syrup to the bottom.
2. In a mixing bowl, sift the flour and baking powder.
3. Add the eggs, butter and sugar and with a whisk cream well until everything is mixed together and the batter is thick and smooth.
4. Pour onto the syrup, level off and cover with tin foil with a pleat in the middle. With some string, tighten the top of the foil around the rim.
5. Place in a large saucepan of boiling water, cover and steam on a medium to low heat for a good 2 hours. Check the water level after an hour.
6. To serve, run a palette knife round the outside of the basin and place a plate on top. Flip over and the pudding should be golden on top. Add more syrup as per taste and serve with custard.

If there are any leftover, the pudding can be returned to the basin, covered and gently re-heated.

No comments:

Post a Comment