Syrup Sponge Pudding Recipes
SYRUP SPONGE PUDDING
This is an old family recipe that originates from Yorkshire England -- you can try substituting maple syrup or jam for the golden syrup.
Provided by TRICIAMARGARET
Categories World Cuisine Recipes European UK and Ireland English
Time 1h50m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 546 calories, Carbohydrate 73.1 g, Cholesterol 93.1 mg, Fat 25.5 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 4.8 g, Sodium 898.3 mg, Sugar 31.3 g
EASY TREACLE SPONGE
A simple baked version of this classic childhood pudding, with a zesty treacle sauce forming an irresistible puddle at the bottom
Provided by Sarah Cook
Categories Dessert, Dinner
Time 55m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 512 calories, Fat 23 grams fat, SaturatedFat 13.7 grams saturated fat, Carbohydrate 70.1 grams carbohydrates, Sugar 49.6 grams sugar, Fiber 0.9 grams fiber, Protein 5.6 grams protein, Sodium 1 milligram of sodium
MICROWAVE SPONGE PUDDING
A very simple microwave sponge pudding in less than 15 minutes with a texture between a sponge and a steamed pudding. I often add 2 tablespoons of jam or syrup to the bottom of the final bowl. Serve hot with custard.
Provided by ButtercupBento
Categories World Cuisine Recipes European UK and Ireland English
Time 14m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Mix in the egg and milk gradually, so as not to curdle the butter. Sift in the flour, and fold in gently. Transfer to a 1 pint microwave-safe bowl.
- Cover, and cook for 3 1/2 minutes on full powder, or until the pudding appears set when gently jiggled, and the top is sticky. Serve hot.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 24.6 g, Cholesterol 77.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 7.8 g, Sodium 300.8 mg, Sugar 13 g
GOLDEN SYRUP SPONGE PUDDINGS
Oh these"lil bauties are great when there is a cold chill around. Talk about warming up with some great comfort food! I found this recipe in the newspaper, it suggests treacle, honey or maple syrup can be subsituted for golden syrup. Ohhhh and it also suggests, Sultana's, grated apple or powdered ginger can be added to the mix. Sit back on a cold night and enjoy these wonderful puddings in front of the fire!
Provided by Tisme
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
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
From my friend blamebrampton at LiveJournal. You can substitute treacle for golden syrup, but it will be "goopier." You can also substitute an equal amount of conserves, jam, or preserves. The ingredients are listed oddly because the original recipe is Australian, and they use a bigger cup (250mL) and a bigger tablespoon (20mL) down there. RZ wouldn't let me put "1/4 cup plus 1 tsp" so I had to list the extra as a separate ingredient. Just combine everything...
Provided by DrGaellon
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 374.2, Fat 14.9, SaturatedFat 8.8, Cholesterol 88.9, Sodium 503.5, Carbohydrate 55.7, Fiber 0.9, Sugar 19.5, Protein 5.7
MICROWAVE SPONGE PUDDING
A fantastic, syrupy microwave sponge pudding, great for when you need a quick fix dessert.
Provided by princessflo1
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a microwavable bowl, put the jam or syrup so that it covers the bottom. This will be the top of your cake.
- Here it is best to use a food processor, although if you want to you can do it by hand. Put all of the remaining basic ingredients into a bowl (or the mixer) with one of the flavour ingredients. If you want to, you can keep it plain.
- Mix or blend all of the ingredients together until smooth.
- Put in bowl on top of jam/syrup and microwave without a lid on full for 5 mins. Leave for 1-2 mins to stand.
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4.9/5 (7)Category DessertCuisine British
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4.9/5 (7)Category DessertCuisine British
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From bbc.co.uk
Cuisine BritishCategory Cakes And BakingServings 4
- In a mixing bowl, cream together the butter and sugar until light and fluffy (a handheld electric whisk works best). Stir in the lemon zest.
- Beat in the eggs, one at a time, alternating each egg with a tablespoon of flour. Fold in the remaining flour, lemon juice and milk and pour into the basin, covering the syrup.
- Cut out a circle of greaseproof paper one and a half times as large as the diameter of the pudding basin. Fold a pleat along the middle of the greasproof paper and place over the top of the pudding basin.
- Place an upturned saucer into the base of a large lidded saucepan. Sit the basin on the upturned saucer and carefully fill the pan with boiling water until it comes two-thirds of the way up the sides of the pudding basin.
- Place the lid on the pan, place over a low-medium heat and bring the water to a gentle simmer. Steam for one-and-a-half hours, checking the water level from time to time and topping up with more boiling water if necessary.
- Carefully lift the pudding basin out of the pan using the string handle. Remove the greaseproof paper, gently run a knife around the edge of the pudding basin and turn the syrup sponge out onto a serving plate.
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Answer (1 of 2): this used to be a three hour steaming of the sponge with treacle or golden syrup at the bottom of the bowl. nowadays it’s a nine minute Microwave of the uncooked ingredients. these are: Ingredients * 125g/4oz butter, melted, plus extra to grease the pudding bowl * …
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