Steamed Syrup Sponge If you don’t feel like something traditional, try something new 85 g butter 100 g castor sugar 2 extra large eggs (lightly beaten) 100 g self-raising flour (OR gluten free self-raising flour)
Steamed Syrup Sponge
If you don’t feel like something traditional, try something new
- 85 g butter
- 100 g castor sugar
- 2 extra large eggs (lightly beaten)
- 100 g self-raising flour (OR gluten free self-raising flour)
- 15 ml milk
- 45 ml golden syrup
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Cream butter and sugar until pale
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Gradually add eggs and beat until smooth
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Sift in flour, add milk and mix until well combined
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Pour syrup into base of a well greased heatproof pudding bowl and spoon over pudding mixture
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Cover bowl with a double layer of grease proof paper
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Tie into place with string
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Place bowl on a trivet or steaming basket in a large saucepan with a tight-fitting lid
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Pour in enough boiling water to come halfway up bowl
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Cover and steam for 1½ hours (adding more boiling water occasionally)
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Remove from bowl
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Serve with cream or ice cream, and for an extra special treat, add a few blocks of chocolates with the dish