Syrup Sponge Pudding
Ingredients
- 125 gUnsalted butter (softened)
- 125 gBrown sugar
- 2 pcEgg (beaten)
- 175 gWheat flour (sifted)
- 1 tspBaking powder
- 2 tbspWhole milk
- 4 tbspGolden Syrup
Method
A moist, aerated sponge cake topped with an amber syrup that soaks into the crumb. The knife blade should come out clean while the top remains springy to the touch.
- 1
Generously butter a pudding basin. Pour the golden syrup into the bottom so it covers the base evenly.
- 2
Work the butter and brown sugar together until the consistency is creamy, pale, and light.
- 3
Beat the eggs and add them gradually to the butter-sugar mixture. If it curdles, add a spoonful of flour.
- 4
Sift the flour and baking powder. Fold them in gently with a spatula. Loosen the batter with milk until it reaches a dropping consistency.
- 5
Cover the basin with buttered parchment paper and pleated foil to allow the cake to rise. Steam or cook in a water bath for 1.5 hours.
Frequently asked questions
How do you get this dish right?
- Check the water level of your steamer every 30 minutes to prevent the pan from boiling dry.
- The foil must be tightly secured with string to prevent steam from entering the sponge.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat by steaming or for 30 seconds in the microwave to loosen the syrup.
