Syrup Sponge Pudding
This traditional steamed pudding recipe hails from Yorkshire in England. It creates a simple, sweet, and light sponge dessert. The method involves creaming margarine and sugar, then incorporating eggs, vanilla, and self-rising flour. Golden syrup is poured into the basin first, with the batter layered on top. The pudding is then steamed in the oven for 1 to 1 1/2 hours until perfectly springy, before being inverted onto a plate for serving.
Ingredients
- 0.5 cup margarine
- 0.5 cup white sugar
- 2 eggs, beaten
- 0.25 teaspoon vanilla extract
- 1.375 cups self-rising flour
- 2 tablespoons milk
- 4 tablespoons golden syrup
Method
- Set your oven to 350 degrees F (175 degrees C). Lightly grease a two-pint heatproof basin or bowl.
- Cream the margarine with the white sugar in a large mixing bowl. Gradually mix in the beaten eggs, vanilla extract, and self-rising flour until fully combined. Gently fold the milk into the mixture to achieve a smooth batter.
- Pour the golden syrup into the base of your prepared basin. Spoon the batter over the syrup to cover it. Securely cover the basin with a sheet of parchment paper, then foil, tying it firmly. Arrange a damp kitchen towel in a roasting pan. Position the basin on the towel and place the pan on an oven rack. Carefully pour boiling water into the roasting pan until it reaches halfway up the basin's sides.
- Allow the pudding to steam in the oven for 1 to 1 1/2 hours, until it feels springy to the touch. Turn the pudding out onto a serving plate and enjoy while warm.
Nutrition (per serving)
Calories546 kcal
Fat26 g
Sugars31 g
Protein8 g
Sodium898 mg
Recipe details
CategoryDessert
Cuisinebritish
AuthorTricia Scoffield
