Available in two sizes: small serves 1-2, medium serves 3-4. Pour golden syrup into bottom of basin. Wrap the pudding in the greased foil, greased side facing into the pudding. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Generously grease a 1.2-litre pudding basin and line the base with a circle of baking paper. Fold in the flour, then … Difficulty Easy . Pleat the baking paper by folding over an inch of paper in the centre. Spoon 50g/2oz of the golden syrup into the base of the pudding basin and set aside. Leave to stand for 5 minutes. You have 0 of this in your trolley. Put a trivet or an old saucer in the base of a deep saucepan and fill about one-third with water. Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Page views: 37398. Get back to basics with a no-frills steamed sponge pudding. Pour in the sponge mixture. Fold a large piece of aluminium foil in half and grease one side with butter. In a large mixing bowl, whisk together the flour, baking powder, eggs, brown sugar and butter until the batter is smooth and well combined. Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Cut it into slices and drizzle over any remaining golden syrup, to taste. Boil gently for 1 1/2 hours, adding extra boiling … 0 in trolley. (Make sure the pan does not boil dry.). Cover the pan with a tight-fitting lid and place over a low heat. 3 out of 5 stars 6 reviews. Cooking time 1 hrs 30 mins . 19. When done, turn off the heat and carefully lift the basin from the water. To serve, turn the steamed pudding out into the centre of a serving plate. Put the pods aside for the custard. We understand that it is possible to use pressure cookers for steamed sponge puddings, but if you just use the pressure cooking function the sponges … The mixture should be a just dropping consistency. Read about our approach to external linking. Preheat oven to 180°C (160°C fan) mark 4. Was £1.55. Beat the egg, 1 T of the golden syrup and milk together, before mixing into the dry ingredients, adding more milk, if necessary, until,the mixture has a smooth … Nigella's Steamed Syrup Sponge (from HOW TO BE A DOMESTIC GODDESS) is slowly cooked in a saucepan of simmering water or in a steamer over a pan of simmering water.This gentle method of cooking gives a deceptively light sponge. Run a knife around the edge of the pudding to loosen the sides, carefully turn out onto a deep plate and remove the basin. Generously grease a 900ml/1½ pints pudding basin with butter, then chill in the fridge for 4-5 minutes. Place bowl into large saucepan half full with boiling water. For many it will be reminiscent of childhood and will most certainly appeal to those with a sweet tooth! Try the Hairy Bikers’ recipe for a classic steamed syrup sponge, simple to make and guaranteed to impress. Quantity of Aunty's Golden Syrup Steamed Puds in trolley 0. Sponge Pudding; Aunty's Golden Syrup Steamed Puds; Aunty's Golden Syrup Steamed Puds 2x95g. Lightly grease four individual pudding basins with a little Trex, then add 1 tbsp golden syrup to each basin. Tie the pudding very tightly around the rim with string. This allows for expansion of the pudding as it cooks. Drizzle over a little Lyle's Golden Syrup, decorate with a sprig of holly and serve with the Lyle's Golden Syrup brandy butter. Lightly grease a pudding bowl, pour in second half of golden syrup, and spoon the batter on top. Scrape the seeds from the vanilla pods into the bowl and stir in. Step 2 Sift the flour and salt into a mixing bowl. Spoon the mixture into the pudding basin and smooth the surface. Pour in golden syrup until it comes halfway up the sides. Cover with lightly greased foil and secure with string. For this recipe you will need a 1.2 litre/2 pint pudding basin. Traditional golden syrup steamed pudding - delicious with a dollop of cream or ice cream (or both!). When the basin is chilled, drizzle the golden syrup into the base of the basin. To serve, spoon the extra syrup over the pudding, cut into generous wedges and serve with custard. Create a carrying handle by tying the excess string across the top of the basin and tying it under the string on the opposite side – this will help you lift the pudding out of the pan once it’s cooked. This recipe allows you to customise the topping – we’ve gone for strawberry jam but you could equally use up marmalade, golden syrup or stem ginger. Add to favourites Add to list. Lightly butter a 1.2-litre heatproof pudding basin and spoon the golden syrup into the bottom. Be really careful not to let the pan boil dry, but avoid removing the lid of the pan during the first 20 minutes of cooking time if you can, as this can create a flat, heavy sponge. (NB. 2 reviews. 0 in trolley. Spoon the cake batter into the pudding basin. Beat the remaining 50g/2oz golden syrup, butter, sugar and lemon zest with an electric whisk until light and fluffy. Read about our approach to external linking. (Pleat the foil a few times as you wrap it to allow room for the pudding to expand.) Add to favourites Add to list. Add the remaining ingredients to a medium sized bowl and mix together until smooth and creamy. Put the golden syrup in the bottom of the pudding steamer then pour in the mixture. Generously grease a 900ml/1½ pints pudding basin with butter, then chill in the fridge for 4-5 minutes. £1.00 (81.6p/100g) 1.00. save 55p. Grease a large pudding basin with margerine or butter. Golden Syrup Suet Pudding. The pudding is done when a skewer inserted into the centre of the pudding (through the kitchen foil and baking paper) comes out clean. Rate this recipe Save this to your recipe book Print recipe. Whisk in the remaining beaten eggs and flour. 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