Golden Syrup Steamed Sponge Pudding

There is no real reason for me adding this incredibly delicious dessert to the Halloween Celebration post. It can be made for any occasion though suits the colder months of Autumn and Winter . But it is a classic crowd pleaser and has the lovely orange /gold colours symbolic of both Autumn and Halloween. That's the only excuse I needed.

I am going to give you a recipe for a large steamed pudding because my mother had to feed quite a number of us so always used these quantities. However, I will also put the ingredient quantities for a smaller 4 -5 person pudding alongside, at each step. Though remember that most people usually want a second helping, and it is actually nice cold the next day too.

Recipe

Large pudding Small pudding

1. 280g (10oz) self-raising flour 175g (6oz)

2. 280g (10oz)unsalted butter 175g (6oz)

   softened at room temperature, plus a little extra for greasing the bowl

3. 5 large eggs, lightly beaten 3 large eggs

4. 250g (9oz) golden caster sugar 125g (4.5oz)

5. 350g (250ml or 14 level tbsp) golden syrup 200g (140ml/8 level tbsp)

   warm the tablespoon with boiling water first to help the golden syrup slide off easily

The method is the same for both sizes of pudding, though the larger one will need a 2 litre (3.5 pint) pudding basin while the smaller version only requires a 1.5 litre (2 pint) pudding basin.

Method

1. Generously grease the whole inside of the pudding basin. Cut a circle of baking paper a few centimetres larger than the circumference of the bowl. Cut enough string to tie around the rim of the bowl with at least 20cm excess to make a handle loop.

2. Place a heat proof saucer upside-down in a large saucepan, add about 10cm cold water and bring to the boil. Leave to simmer while you make the sponge.

3. Cream the butter and sugar in a large mixing bowl with an electric hand whisk until light and fluffy.

4. Add the beaten eggs slowly while continuing to whisk.

5. Sift the flour and fold into the the mixture using a metal serving spoon until fully incorporated.

6. Fill the pudding basin one third with golden syrup and pour the sponge batter on top. Gently level with the back of a serving spoon.

7. Cover the pudding with your circle of baking paper and pinch a small fold across the middle to allow the pudding to expand as it cooks. Tie the string tightly around the rim of the bowl, holding the paper in place, and make a handle by tying the two ends of the string together.

8. Gently lower the pudding basin into the pan of simmering water and top the pan up with boiling water from your kettle until it reaches halfway up the basin.

9. Place the lid on the pan and leave it to simmer for 1 hour 30 minutes . You may need to check and top up the water halfway through the cooking time.

10. To make sure that it is cooked properly, insert a skewer through the paper and pudding, it should come out clean. If not, continue to cook for another 20 to 30 minutes.

11. Carefully remove the pudding basin from the saucepan using the string handle and leave to stand for 5 minutes.

12. Remove the string and baking paper. Then run a sharp knife around the edge of the pudding to loosen the sides. Place a large serving plate over the top of the pudding basin and turn the whole lot upside down so that the pudding slides out onto the plate and is ready to serve.

This pudding MUST be served with a generous helping of custard. There is no other way, though whipped cream is just about acceptable.

Custard

There are plenty of fancy recipes for custard using egg yolks and vanilla pods. I have given you one such recipe in an earlier post. But the best ever custard is the one my Mother used to make. Its not just great because Mum made it, its great because it is the best.

It is a simple, down to earth recipe that is easy to make and easy to thicken if needed in a trifle etc. It is much more cost efficient than the fancy custards and beats them all hands down for deliciousness. All of my siblings and I knew how to make it and would do that as one of our family expected jobs while Mum made the pudding. So basically, its a no brainer, unless you have food snobs coming over for dinner.

Recipe

1. 600mls (1 pint) full fat milk

2. 1 level tbsp cornflour

3. 1 level tbsp custard powder ( nice quality one )

4. 1 heaped tbsp golden syrup

   You can double this recipe for larger puddings, because it disappears very fast. And if there are any unlikely leftovers, it can be heated, together with left over pudding, the next day.

Method

1. Measure 600mls (1 pint) full fat milk into a measuring jug. You can use half milk and half double cream if you want an extra rich custard, but honestly, the milk alone does the job fine.

2. Pour two thirds of the milk into a saucepan and heat gently to simmering point.

3. Stir 1 level tbsp cornflour and 1 level tbsp custard powder into the cold milk that is left in the jug and stir well until fully dissolved and no lumps are left.

4. Pour half of the hot milk from the saucepan into the cold milk in the jug and stir vigorously until fully mixed and no lumps.

5. Pour the whole mixture back into the pan and keep stiring until it start to thicken.

   At the same time addd a heaped tbsp golden syrup to the pan as you stir. Have a quick taste to see if it is sweet enough. If not, just add a little more golden syrup and stir in until dissolved.

6. Remove the saucepan from the heat and pour your beautiful, steaming custard into a serving jug. Place on the table alongside the pudding.

   
   

   This recipe is so quick and easy that you can make it while everyone else is clearing the first course from the table. That way it is perfectly hot when you are ready to serve, and it also gets you out of having to do the first course dishes, which is only fair justice really.

   
   

   Ok, I 've just got to let you know that my mouth has been watering as I write this recipe. So excuse me for a minute or two, I am going on a quick, but essential, custard break. Enjoy yours.