Friday, January 31, 2014

Golden Syrup Steamed Sponge Pudding

Growing up my mum had a collection of Delia Smith books and if ever there was any kind of cooking question, her immediate response was always "what does Delia say" so it only seemed natural that if I was going to make such a classic English pudding that I would use a Delia recipe.

It has been such a long time since I have eaten a steamed pudding and it just so happened that the day my new pudding basin arrived in the mail, was the day that everything in Houston shut down because of ice, so Randal was home and I had no daycare kids, so I put my new pudding basin to good use straight away.

I served this steamed pudding with birds custard, now of course it would be much better to make my own custard and I have done that before, but that day I was recreating an old childhood favourite and my mum always used the birds custard powder.

3 tbsp golden syrup
6 oz self raising flour
6 oz light brown sugar
3 large eggs
1 tsp baking powder
1 tbsp golden syrup

Butter a 1.2 litre pudding basin then add in the 3 tablespoons of golden syrup. 

Sift the flour and baking powder into a large bowl.  Add the softened butter, eggs, sugar and the one tablespoon of golden syrup.  Beat the mixture until completely combined then spoon into the pudding basin.

Take some grease proof paper larger than the pudding basin, cover that with foil, make a pleat in the middle and place foil side up over the pudding.  Tie string over the foil and take the string over the top and tying on the other side to make a handle for lifting the pudding.

Place the pudding in a large pot, fill half way up the pudding basin with boiling water, cover and let simmer for 2 hours.  Check the water level often to make sure the pot doesn't boil dry.

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Lindsay Chambers said...

How much butter?

Sarah said...

Not much, maybe a teaspoon in total, just rub some butter inside the pudding basin to coat it thinly.