Syrup Sponge Pudding

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.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 596
• Protein: 8 g
• Carbs: 76 g
• Fat: 29 g

Ingredients

• 125 g Minimum butter sweet ( softened )
• 125 g Brown sugar
• 2 piece Egg ( beaten )
• 175 g Wheat flour ( sifted )
• 1 tsp Baking powder
• 2 tbsp Whole milk
• 4 tbsp Golden Syrup

Instructions

1. Mould preparation

   Generously butter a pudding basin. Pour the golden syrup into the bottom so it covers the base evenly.

2. Creaming the mixture

   Work the butter and brown sugar together until the consistency is creamy, pale, and light.

3. Adding eggs

   Beat the eggs and add them gradually to the butter-sugar mixture. If it curdles, add a spoonful of flour.

4. Mixing dry ingredients

   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. Steaming

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Reheat by steaming or for 30 seconds in the microwave to loosen the syrup.