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
SCHOOLDAYS TREACLE SPONGE
A syrupy basin pudding with a moist sponge and sticky sauce- a Great British tradition with retro charm
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 2h
Yield Serves 4 generously
Number Of Ingredients 10
Steps:
- Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.
- Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.
- Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.
Nutrition Facts : Calories 763 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 56 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.71 milligram of sodium
STEAMED SYRUP SPONGE PUDDING
Make and share this Steamed Syrup Sponge Pudding recipe from Food.com.
Provided by Julie Bs Hive
Categories Dessert
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 5-cup ovenproof bowl with butter and spoon the syrup into the base.
- Beat the butter and sugar together in a bowl until soft and creamy, then beat in the eggs, a little at a time,. Fold in the flour and stir in the milk to make a soft dropping consistency. Add the lemon rind. Turn the mixture into the oven proof bowl.
- Cover the surface with a circle of waxed or parchment paper and top with a pleated sheet of foil. Secure with string or crimp the edges of the foil to ensure a tight fit around the bowl.
- Put the pudding in a large pan half-filled with boiling water. Cover and return to a boil over medium heat. Reduce the heat to a slow simmer and steam for 1 1/2 hours, or until risen and firm. Keep checking the water level and top off with boiling water as necessary.
- Heat a little more corn syrup in a pan. Remove the pudding pan from the heat and lift out the ovenproof bowl. Remove the cover and loosen the pudding from the sides of the bowl using a knife. Turn out into a warmed dish and serve with the extra corn syrup.
Nutrition Facts : Calories 359.3, Fat 17.5, SaturatedFat 10.4, Cholesterol 111.9, Sodium 429.3, Carbohydrate 45.9, Fiber 0.8, Sugar 18.8, Protein 5.5
STEAMED SYRUP PUDDING
Make and share this Steamed Syrup Pudding recipe from Food.com.
Provided by ImPat
Categories Dessert
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pudding:.
- Grease a 4 cup pudding basin.
- Sift flour.
- Beat butter and sugar well until creamy in texture.
- Add eggs one at a time beating well between each one.
- Fold in 1/4 of the flour, 1/4 of the milk and continue till all flour and milk is used. Mixture should be at a dropping consistency.
- Put mixture into greased pudding bowl. Cut and grease a circle of baking paper that will cover pudding bowl, put grease side down put lid on or cover with 2 layers of aluminum foil and tie around the bowl.
- Put pudding bowl into a saucepan of boiling water (make sure water comes 1/2 way up the pudding bowl) and gently simmer for 1 1/2 hours. Check occasionally to make sure water does not go too low.
- When cooked test with a skewer (should come out clean). Turn onto plate and cut to serve.
- Pour a little of the syrup on slice, then hot custard if having.
- Syrup:.
- Combine golden syrup and honey in a microwave container and heat in microwave to combine OR.
- Combine golden syrup and honey in a heat proof container and sit container in a small pot of simmering water stirring to combine and melt to a runny consistency.
Nutrition Facts : Calories 362.3, Fat 14.4, SaturatedFat 8.4, Cholesterol 104, Sodium 124.3, Carbohydrate 56, Fiber 0.6, Sugar 32.3, Protein 4.8
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