Golden Syrup Sponge Puddings
- Reviews 2
Ready In: 1 hr
Serves: 6-8
Ingredients
- 175 g butter
- 175 g sugar
- 1 tablespoon lemon zest, finely grated
- 3 tablespoons milk
- 3 large eggs, whiskee together
- 175 g self raising flour
- 6 tablespoons golden syrup
- 2 tablespoons lemon juice
Directions
- Preheat the oven to moderate.
- Grease small ovenproof round moulds with butter.
- Beat the butter and sugar together and add lemon zest, beat ingredients together until pale and creamy.
- Add the milk and eggs, and beat well. (The mixture may curdle at this point, do not worry). Sift in flour and fold through mixture.
- Combine Golden Syrup and lemon juice and divide equal amounts between the moulds. Fill each mould with batter to about 2/3 full each.
- Cover each mould with baking paper and tie to seal. Place the puddings in a baking dish and fill dish with water to come up half way to the sides of the moulds.
- Bake 40 minutes.
- Remove the puddings from oven and cool slightly on a rack. Remove paper and turn puddings out onto serving plates.
- Serve immediately with ice cream or custard.
- N.B. I poured some extra warmed Golden Syrup over these puddings before I added cream to serve.
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