Ingredients
3 Tablespoons of Golden Syrup
175g Self-Raising Flour
1 Rounded Teaspoon of Baking Powder
175g Softened Butter
3 Large Eggs
175g Soft Light Brown Sugar
Ingredients
3 Tablespoons of Golden Syrup
175g Self-Raising Flour
1 Rounded Teaspoon of Baking Powder
175g Softened Butter
3 Large Eggs
175g Soft Light Brown Sugar
Steamed Sponge Puddings serves as an excellent base for a range of winter treats. You can choose from Jam, Lemon, treacle or even honey. Look out for the other recipes for the small variations in the reipes. Serve with custard or cream.
You will need a 1.2 litre basin well buttered, some foil, greaseproof paper, string and a steamer or large pan.
After buttering the basin add 3 tablespoons of golden syrup to the bottom. In a large mixing bowel sift the flour and baking powder into it. Add the softened butter, sugar, and eggs. Whisk together with an electric hand whisk for around 2 minutes until it is well mixed. Spoon the mixture into the basin and smooth the top out with a large spoon.
Lay some greaseproof paper onto the work surface and the same size of foil on top of it. Be careful to ensure that you have it large enough to cover the top of the basin with extra to wrap around the sides. Form a pleat in both the paper and the foil together and place over the top of the basin with the foil uppermost. Carefully smooth the foil and paper down around the basin and tie in place with some string. Form a "handle" of string over the top of the basin to enable you to lift the basin in and out of the steamer.
Steam the pudding for 2 hours making sure to check the water level every 30 minutes to ensure that it doesn't boil dry.
Once cooking is complete, lift out the pudding and remove the foil and paper. Loosen the pudding all round using a palette knife. Place a large plate on top of the pudding and invert. Shake gently if necessary to release the pudding. Lift of the basin with a cloth. Pour over another 3 tablespoons of warm golden syrup. Enjoy with custard or cream.