Recipe: Steamed syrup sponge

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)

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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
  1. Cream butter and sugar until pale

  2. Gradually add eggs and beat until smooth

  3. Sift in flour, add milk and mix until well combined

  4. Pour syrup into base of a well greased heatproof pudding bowl and spoon over pudding mixture

  5. Cover bowl with a double layer of grease proof paper

  6. Tie into place with string

  7. Place bowl on a trivet or steaming basket in a large saucepan with a tight-fitting lid

  8. Pour in enough boiling water to come halfway up bowl

  9. Cover and steam for 1½ hours (adding more boiling water occasionally)

  10. Remove from bowl

  11. Serve with cream or ice cream, and for an extra special treat, add a few blocks of chocolates with the dish


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