Every now and again, nothing, absolutely nothing, beats a hot steamed sponge pudding... Rib-sticking puddings are an essential part of the winter diet, and this is a classic of the genre. There's no suet in the pudding, and steaming keeps it light and spongy. Serve with lashings of proper custard and watch a grown man go weak at the sight! Leftovers can be microwaved and returned to their steamy deliciousness.
I usually take some time to decorate my puddings and make them look attractive. This was set upon and devoured before I had a chance!
|Golden Syrup Steamed Sponge Pudding|
4oz/110g soft brown sugar
1/2 tsp vanilla extract (or 1 tsp ginger)
6oz/175g self-raising flour
milk to mix if necessary
2 generous tbsp golden syrup plus extra syrup
Grease a 1.5 pint/900ml pudding basin and put the syrup at the bottom. Beat all the remaining ingredients together in a food processor and add a little milk to produce a dropping consistency. Pour the mixture into the pudding basin, cover with a hat of baking parchment tied with string (put a pleat in the middle to allow for the pudding to rise) and steam for 2 hours in a large, lidded saucepan, making sure that the water doesn’t come more than half way up the pudding basin.
Just before the pudding is ready, heat some more syrup in the microwave. Turn out the pudding and pour over the syrup. Serve with good thick custard.
This quantity will serve 4-5 hungry people.