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Recipe of the Month : February

Warm yourself up on chilly days with a steaming hot syrup pudding.  

English Singing Bakerx

Ingredients

Method

3 tbsps golden syrup plus, an extra one for serving

 

6 oz (175g) self raising flour

 

1 teaspoon of baking powder

 

6 oz (175g) butter, cut into cubes and softened

 

3 eggs

 

6 oz (175g) soft light brown sugar

2 pint/1.2 litre pudding basin

 

Large mixing bowl

 

Wooden Spoon

 

A couple of tablespoons

 

Spatula (to get all the goodness out of the bowl!)

 

Steamer (or a pan with a trivet such as a saucer in the bottom to make sure there is no contact between the basin and water)

 

Greaseproof paper

 

Foil

 

String

 

Scissors

1. Butter the pudding basin well and to it add the 3 tablespoons of golden syrup in the base. (when you turn it out it will be the top!)

 

2. Then put the soft butter and sugar into the mixing bowl and beat till it is lighter and fluffy. Imagine that you are making a victoria sponge but you're just going to steam it instead of bake it in the oven. When the butter and sugar are well combined, add in the eggs and sift in the flour and baking powder. Stir gently at first and then beat well to combine all the ingredients to look like a cake mix.  

 

3. Spoon the sponge mix into the basin on top of the golden syrup and level off the top. Make sure there aren't any bits of mixture on the side as they will cook not connected to the main pudding.

 

4. Take a sheet of parchment and a sheet of foil or a combined sheet of both, and make a pleat in it, see how to make a pleat below! Put in over the basin and press down over the sides. Get a friend to help hold it in place while cutting a long piece of string and wrapping it around the rim of the basin. Knot it on one side then bring the string around to make it double and knot again. To make an easy handle, bring the remaining string over the basin and knot in place.  

 

5. When it is all wrapped and ready to go, put it over the top of the steamer and put on a lid. Steam over simmering water for 2 hours, checking the water level regularly.  

 

6. After 2 hours, take out the pudding with oven gloves and run a knife around the base of the pudding between the basin and actual pudding. With any luck, it should just pop out and be ready to be spooned with the remaining golden syrup and be spooned with the remaining golden syrup and served immediately while pipinig hot! Perfect with clotted or pouring cream!  

3. February February 2

Equipment