Don’t get me wrong, I have love in my heart for all steamed puddings but I always feel a little bit sorry for the others because they obviously all really want to be golden syrup sponge puddings. Put simply, there is the golden syrup sponge, and then there’s the rest.
The golden syrup sponge is perfection in pudding form. It has everything: soft, light sponge, sinful sweetness and that sticky moist syrupy topping that bakes into the sponge making it almost too moist. With every mouthful you feel happy warmth spreading in your stomach and it makes you forget that your hips are probably an inch bigger than they were before you started eating. Just look at the sticky splodges of golden syrup and tell me you’re not feeling the love:
Even better news is that this perfect pud is easy to make. Putting the batter together is the work of minutes and, once in the steamer, your work is done!
This pudding has to be treated with respect and should only be served with proper thick custard. None of this crème anglais nonsense!
115g unsalted butter
115g caster sugar
2 teaspoons vanilla extract (optional)
115g self raising flour
1-2 tablespoons milk
4 tablespoons golden syrup
How to make:
- Butter an 850ml (1.5 pint) pudding basin.
- Cream together the butter and sugar until pale and fluffy.
- Gradually beat in the eggs and vanilla adding some of the flour if the mix looks like it might curdle.
- Fold in the flour and enough milk to make a dropping consistency.
- Spoon the golden syrup into the bottom of the pudding basin.
- Spoon the batter into the pudding basin and secure the lid. If your basin does not have a lid cover with greaseproof paper and foil, pleated to allow room for the sponge to rise.
- Steam for 1.5-2 hours, a little more will do no harm.
- Turn out onto a serving plate and serve hot with custard.
- Bask in glory at the wonderful thing you have made.