Golden Syrup Pudding Food
SYRUP SPONGE PUDDING
This is an old family recipe that originates from Yorkshire England -- you can try substituting maple syrup or jam for the golden syrup.
Provided by TRICIAMARGARET
Categories World Cuisine Recipes European UK and Ireland English
Time 1h50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a two pint heat proof bowl or basin.
- In large bowl, cream together margarine and sugar. Add, a little at a time, beaten eggs, vanilla and flour, until well mixed. Fold in milk to make a smooth consistency.
- Pour syrup in bottom of prepared basin and layer batter over the top. Cover basin with firmly tied parchment paper covered with foil. Line a roasting pan with a damp kitchen towel. Place basin on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the basin.
- Steam in the oven for 1 to 1 1/2 hours, or until pudding springs back when touched. Invert onto serving plate and serve warm.
Nutrition Facts : Calories 546 calories, Carbohydrate 73.1 g, Cholesterol 93.1 mg, Fat 25.5 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 4.8 g, Sodium 898.3 mg, Sugar 31.3 g
QUICK MICROWAVE GOLDEN SYRUP PUDDING
I saw this recipe on a television cooking show, and it seemed to easy to work. It does work and is delicious.
Provided by rosie t
Categories Dessert
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Grease a microwave pudding dish
- Place golden syrup into bottom of the pudding dish.
- In a separate bowl, cream the butter and sugar well.
- Beat in the eggs one at a time.
- Add flour slowly.
- Add vanilla.
- Pour batter on top of the golden syrup.
- Cover with plastic wrap.
- Microwave for 7 1/2 minutes on medium .
Nutrition Facts : Calories 519.3, Fat 22.9, SaturatedFat 13.6, Cholesterol 146.4, Sodium 234.3, Carbohydrate 74.4, Fiber 0.8, Sugar 34, Protein 6.6
GOLDEN SYRUP PUDDING
From my friend blamebrampton at LiveJournal. You can substitute treacle for golden syrup, but it will be "goopier." You can also substitute an equal amount of conserves, jam, or preserves. The ingredients are listed oddly because the original recipe is Australian, and they use a bigger cup (250mL) and a bigger tablespoon (20mL) down there. RZ wouldn't let me put "1/4 cup plus 1 tsp" so I had to list the extra as a separate ingredient. Just combine everything...
Provided by DrGaellon
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter and sugar until pale and light. Beat in egg. Sift flour and sugar over the top and fold in, alternately with the milk and vanilla.
- Spoon golden syrup into the bottom of a 4-cup buttered pudding basin. Spoon pudding mixture on top of golden syrup. Cover the top of the basin with a circle of baking or waxed paper (or a circle of washed muslin or calico) cut so that it has a diameter about 2" wider than the top of the pudding basin, this is then put over the top, tied with string around the lip, and the excess paper or fabric turned up on top of the 'lid'. I often tie 'handles' of string on either side of the bowl to make the next step easier.
- Take a large saucepan that will more than fit in the pudding basin. I put an old saucer upside down in the bottom of the pan to stand the basin on. Fill the saucepan with water that comes halfway up the sides of the bowl. Remove the bowl, put the lid on the saucepan, bring the water to a simmer, return the bowl to the pan, replace the lid on the pan. Steam for 75 minutes.
- Remove from water, rest for 10 mins, turn out onto a flat plate. Serve with cream and or ice-cream.
Nutrition Facts : Calories 374.2, Fat 14.9, SaturatedFat 8.8, Cholesterol 88.9, Sodium 503.5, Carbohydrate 55.7, Fiber 0.9, Sugar 19.5, Protein 5.7
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- 1. Mix the flour, baking powder, sugar and salt in a large bowl and add the cold butter. Rub the butter in to form coarse breadcrumbs, then make a well and add the milk and vanilla. Fold these into the dry ingredients to form a batter.
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- Beat the butter and the sugar until every granule of sugar has disappeared. Add 1 spoonful of the flour and beat in well. Beat the eggs with the cold water and gradually beat them into the creamed butter and sugar. Now deftly and thoroughly fold in the rest of the flour.
- Generously butter a 1 litre pudding basin. Spoon in the golden syrup and the lemon juice and then plop in the sponge pudding batter.
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- In a mixing bowl, cream together the butter and sugar until light and fluffy (a handheld electric whisk works best). Stir in the lemon zest.
- Beat in the eggs, one at a time, alternating each egg with a tablespoon of flour. Fold in the remaining flour, lemon juice and milk and pour into the basin, covering the syrup.
- Cut out a circle of greaseproof paper one and a half times as large as the diameter of the pudding basin. Fold a pleat along the middle of the greasproof paper and place over the top of the pudding basin.
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From chelsea.co.nz
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From thespruceeats.com
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From therecipes.info
From therecipes.info
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