The Old Farmhouse Bakery Hollygog Pudding Golden Syrup 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
THE OLD FARMHOUSE BAKERY HOLLYGOG PUDDING - GOLDEN SYRUP PUDDING
The delicious golden-crusted traditional Hollygog pudding originates from Oxfordshire in England and is a pudding delight. Oxfordshire is a varied county, with a rural character that contrasts with the sophistication of its principal town, and this is a typical simple, robust Oxfordshire farm pudding. On National Pudding Day, the Breakfast crew of BBC Radio Oxfordshire, set the Old Farmhouse Bakery in Steventon a challenge, to make an old Hollygog Pudding based on an Oxford recipe. Kate Bitmead and the team at the bakery rose to the challenge and before the end of the show had produced the delicious golden-crusted traditional Hollygog pudding. Kate's tip is to drizzle generous spoonfuls of the custard-like sauce that comes out of the pudding during cooking on top and enjoy! Here is the delicious result, with courtesy of BBC radio Oxford and The Old farmhouse bakery team. I posted this recipe after seeing it on a foodie blog recently; I have had this recipe saved for some time now with a view to making it, as well as sharing it! Enjoy!
Provided by French Tart
Categories Dessert
Time 1h5m
Yield 1 Hollygog Pudding, 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C/gas 6.
- Sieve the flour and salt into a mixing bowl. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
- Add the water and knead to form a stiff dough. Roll out onto a floured work surface to form a rectangular strip about 3.5cm thick. Spread over the golden syrup evenly and roll up like a Swiss roll.
- Put into a buttered ovenproof dish and pour in enough milk to come about half-way up the side of the pudding. Bake in the preheated oven for 35-45 minutes, or until the pastry is golden-brown.
- To serve, cut the roll into slices while still hot, and drizzle over the custard or cream.
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