Steamed Syrup Sponge Recipe
Steamed Syrup Sponge Recipe with Golden Syrup, Flour, Butter, Sugar, Eggs and Milk
INGREDIENTS
4 oz (100g) Butter or Margarine
4 oz (100g) Castor Sugar
2 Eggs
6 oz (175g) Self Raising Flour
2 Tablespoons Milk or Water
2 Tablespoons Golden Syrup
METHOD
Put the steamer on to boil*. Have ready a greased 1 1/2 pint (750ml) pudding basin, greaseproof paper and string. Beat the butter and sugar together until light and creamy. Beat in the eggs and gradually stir in the flour and milk to give a soft dropping consistency. Put the golden syrup into the greased basin and the sponge mixture on top. Cover the basin securely with greaseproof paper and steam steadily for 1 hour 45 minutes.
*NB: If no steamer is available this pudding can be boiled - use a large saucepan one third full of boiling water and boil the pudding for 1 hour and 15 minutes.
Based on the Steamed Syrup Sponge Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).