Golden Syrup Puddings

Submitted by Tisme

"A wonderful sponge type pudding. Just the thing when winter is knocking at your doortstep! This recipe is made in small moulds and serving size will depend on the size of the moulds being used. Serving can range from 6 - 8 pending on your mould size!. Maple syrup could be used as a subsitute for Golden Syrup."

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 6-8

ingredients

• 175 g butter
• 175 g sugar
• 1 tablespoon lemon zest, finely grated
• 3 tablespoons milk
• 3 large eggs, whisked
• 175 g self raising flour
• 6 tablespoons golden syrup
• 2 tablespoons lemon juice

directions

1. Preheat the oven to a moderate heat.
2. Grease 6-8 small ovenproof moulds with butter.
3. Beat butter, sugar & lemon zest together until pale and creamy. Add the milk and eggs and beat well. (Don't worry if the mix curdles). Sift in flour and fold flour in to mix.
4. Combine golden syrup and lemon juice together and put an equal amount of syrup (not batter) into each mould then fill each mould with batter to about 2/3 full.
5. Cover moulds with baking paper and tie of to seal. Place pudding into a baking dish and add water to baking dish. Water should come up only to halfway of the sides of the moulds.
6. Bake puddings for approx 40 minutes.
7. Remove the pudding and cool slighlty on a rack. Remove covers and turn puddings out onto serving plates.
8. Pour some extra heated golden syrup over them before serving if desired.
9. Serve with ice-cream, cream or custard.

Reviews

[I'mPat]

I scaled this back to use 1 egg for 2 serves (for the DH and DS), I think the moulds I used were just a little too large (the mix only came up about half way) but then the next size down would have been too small (though I hadn't thought to use the custard cups which may have been just the right size) but the DH has asked me to make again and try with the custard cups because with the larger mould they came out a little dry but were still enjoyed. I baked at 170C fan forced oven and the mould I used was a 1 1/4 cup size and I think it really needs to be about 3/4 cup size which is the size of my custard cups). Thank you Tixme, made for Make My Recipe - Edition 11.