Golden Syrup Sponge Puddings Recipes

SYRUP SPONGE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a two pint heat proof bowl or basin.
• In large bowl, cream together margarine and sugar. Add, a little at a time, beaten eggs, vanilla and flour, until well mixed. Fold in milk to make a smooth consistency.
• Pour syrup in bottom of prepared basin and layer batter over the top. Cover basin with firmly tied parchment paper covered with foil. Line a roasting pan with a damp kitchen towel. Place basin on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the basin.
• Steam in the oven for 1 to 1 1/2 hours, or until pudding springs back when touched. Invert onto serving plate and serve warm.

EASY TREACLE SPONGE

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the syrup, lemon zest, juice and breadcrumbs and spread over the base of a 1.5 litre baking dish.
• Beat the butter and sugar until pale and fluffy, then beat in the eggs, one by one. Stir in the flour and milk and dollop over the syrup. Bake for 35-40 mins until golden and risen, and a skewer poked into the sponge comes out clean-ish. Eat with lots of custard, cream or ice cream and extra dribbles of syrup.

GOLDEN SYRUP SPONGE PUDDINGS

Steps:

• Preheat the oven to moderate.
• Grease small ovenproof round moulds with butter.
• Beat the butter and sugar together and add lemon zest, beat ingredients together until pale and creamy.
• Add the milk and eggs, and beat well. (The mixture may curdle at this point, do not worry). Sift in flour and fold through mixture.
• Combine Golden Syrup and lemon juice and divide equal amounts between the moulds. Fill each mould with batter to about 2/3 full each.
• Cover each mould with baking paper and tie to seal. Place the puddings in a baking dish and fill dish with water to come up half way to the sides of the moulds.
• Bake 40 minutes.
• Remove the puddings from oven and cool slightly on a rack. Remove paper and turn puddings out onto serving plates.
• Serve immediately with ice cream or custard.
• N.B. I poured some extra warmed Golden Syrup over these puddings before I added cream to serve.

GOLDEN SYRUP PUDDING

Steps:

• Cream butter and sugar until pale and light. Beat in egg. Sift flour and sugar over the top and fold in, alternately with the milk and vanilla.
• Spoon golden syrup into the bottom of a 4-cup buttered pudding basin. Spoon pudding mixture on top of golden syrup. Cover the top of the basin with a circle of baking or waxed paper (or a circle of washed muslin or calico) cut so that it has a diameter about 2" wider than the top of the pudding basin, this is then put over the top, tied with string around the lip, and the excess paper or fabric turned up on top of the 'lid'. I often tie 'handles' of string on either side of the bowl to make the next step easier.
• Take a large saucepan that will more than fit in the pudding basin. I put an old saucer upside down in the bottom of the pan to stand the basin on. Fill the saucepan with water that comes halfway up the sides of the bowl. Remove the bowl, put the lid on the saucepan, bring the water to a simmer, return the bowl to the pan, replace the lid on the pan. Steam for 75 minutes.
• Remove from water, rest for 10 mins, turn out onto a flat plate. Serve with cream and or ice-cream.