15 July 2009

Recipe: Steamed syrup sponge


Steamed syrup sponge

If you don’t feel like something traditional, try something new.

cup (85g) butter Serves 4
cup (100g) castor sugar
2 extra large eggs, lightly
cup (100g) self-raising
1 Tbsp (15ml) milk
3 Tbsp (45ml) golden syrup

Cream butter and sugar until pale.
Gradually add eggs and beat until smooth.
Sift in flour, add milk and mix until well combined.
Pour syrup into base of a wellgreased heatproof pudding bowl and spoon over pudding mixture.
Cover bowl with a double layer of greaseproof paper. Tie into place with string.
Place bowl on a trivet or steaming basket in a large saucepan with a tight-fitting lid.
Pour in enough boiling water to come halfway up bowl.
Cover and steam for 1.5 hours (adding more boiling water occasionally).
Remove from bowl.
Serve with cream or ice cream, and for an extra special treat, add a few blocks of Beacon chocolates with the dish.



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