Syrup Sponge Pudding
Ready In: 1 hr 55 mins
Serves: 4
Ingredients
FOR THE SPONGE
- 5 tablespoons unsalted butter, room temperature (plus a little for greasing)
- 1 cup self-rising flour
- 1 teaspoon baking powder
- 1⁄3 cup light brown sugar, packed
- 2 large eggs, beaten
- 1 tablespoon whole milk
- 3 tablespoons golden syrup (Lyle's brand)
FOR THE SYRUP
- 3 tablespoons golden syrup (Lyle's brand, yes, again!)
- 4 tablespoons fresh orange juice
Directions
- FOR THE SPONGE: Butter the inside of a 2-cup oven-proof bowl (or 1 pint pudding basin).
- In a small bowl, whisk together the flour & baking powder, then set aside.
- In a large mixing bowl, beat together butter & sugar until soft & light, then gradually add the beaten eggs.
- Beat in the flour & baking powder mixture & then the milk, beating until thoroughly blended.
- Pour the mixture into the prepared bowl, making sure the surface is very level.
- Line a sheet of aluminum foil with a sheet of greaseproof paper & fold to make a pleat in the center, as this will allow for the expansion of the pudding as it rises.
- Cover the bowl of batter with the lined foil & wrap it around the rim firmly, then tie a piece of string around it to secure the foil in place.
- Set the bowl of batter in EITHER a covered steamer OR a covered pan of simmering water & steam for 1 1/2 hours, keeping an eye on the water level & topping it off with boiling water as needed.
- FOR THE SYRUP: About 10 minutes before the pudding is finished, combine the sauce ingredients in a small pan & heat gently.
- When the pudding is cooked, remove it from the steamer & unwrap the pudding.
- Using a knife, carefully ease the edges of the pudding away from the bowl, then turn it out onto a warmed plate & spoon 3 tablespoons of golden syrup over the hot pudding.
- Finally, pour the warm orange syrup over the pudding & serve!
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