Steamed Syrup Sponge Pudding

Theme 13: Dessert

Cookbook: The Hairy Biker’s Best Loved Recipes. Mum’s still know best.

Recipe: Steamed Syrup Sponge Pudding

I love puddings.  Especially if it’s home made and eaten on a cold, wet, Winter night.  I love to pour extra syrup and large dollops of home made custard on top.  Not only delicious but also warming and comforting.

The original recipe called for lemon zest but at the time I wanted to make it, I only had mandarins.  It was a great substitute.  I think you can use any citrus fruit you like.

Recipe:

(serves 6)

  • 100g golden syrup plus an extra 4-5 tbs for serving
  • 175g softened butter, plus extra for greasing
  • 125g golden caster sugar
  • grated zest of 1 mandarin
  • 3 medium eggs, lightly beaten
  • 175g self-raising flour
  1. Butter the inside of a 1.2 litre pudding basin.
  2. Place the basin on a set of scales ad spoon 50g of the golden syrup into the base. Set aside.
  3. In a large mixing bowl, add the remaining 50g of golden syrup, butter, sugar and mandarin zest. Beat with an electric whisk until light and fluffy.
  4. Whisk in half of the beaten eggs then half of the flour. Then whisk in the remaining eggs and then finally the rest of the flour.
  5. Spoon the mixture into the pudding basin and cover with the lid.  If your basin doesn’t have a lid, use a baking paper with a pleat in the middle.  Then cover with foil with a pleat also. Tie in place with string. You can create a handle by tying excess string across the top of the basin. This will make it easier to lift the pudding once it is cooked.
  6. Place an upturned heatproof sauce in the large, deep saucepan and add enough hot water to come halfway up the basin. Cover the saucepan with a tight lid and place over a low heat.
  7. Steam in gently simmering water for about 1hour and 45minutes, adding more water, if needed.
  8. When the pudding is cooked, turn off the heat and carefully lift the basin from the water and leave to stand for 5minutes
  9. Remove the lid and loosen the sides of the pudding with a knife and invert onto a serving plate.
  10. Spoon over extra syrup and serve generous servings with custard.

 

You can check out my previous posts for the Cook Book Challenge this year here.

Bon Appetite,

Cherrie

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