Boil gently for 1 1/2 hours, adding extra boiling … 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 … Traditional golden syrup steamed pudding - delicious with a dollop of cream or ice cream (or both!). Best served hot with cream or custard. Grease the base and sides of a 5-6 cup capacity heatproof Available in two sizes: small serves 1-2, medium serves 3-4. Pour golden syrup into bottom of basin. Put the butter and sugar into a large mixing bowl and beat well with an electric hand whisk until light and fluffy. Steamed Golden Syrup Pudding This award winning pudding has a hint of lemon and a generous quantity of golden syrup. Cover and boil in a saucepan of water for 1 1/2 to 2 hours or until the pudding shrinks slightly from the sides of the steamer basin. Sponge Pudding; Aunty's Golden Syrup Steamed Puds; Aunty's Golden Syrup Steamed Puds 2x95g. (Alternatively, place the wrapped pudding into a large pan, pour in enough boiling water to reach halfway up the sides of the basin, then cover the pan with a lid.) Add to favourites Add to list. Allow to steam in the gently simmering water for 1¾ hours, adding more water to the pan if necessary. Try the Hairy Bikers’ recipe for a classic steamed syrup sponge, simple to make and guaranteed to impress. Generously butter the inside of a 1.2 litre/2 pint pudding basin, and cut a circle about two times larger than the pudding basin diameter, of baking paper and kitchen foil. Tweet; Ingredients. Bring to the boil. Add to favourites Add to list. (Pleat the foil a few times as you wrap it to allow room for the pudding to expand.) 2 reviews. Beat the remaining 50g/2oz golden syrup, butter, sugar and lemon zest with an electric whisk until light and fluffy. Trim any excess paper and foil, leaving a 2.5cm/1in border, and turn the edges in on themselves to seal. Lightly grease four individual pudding basins with a little Trex, then add 1 tbsp golden syrup to each basin. 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. To serve, turn the steamed pudding out into the centre of a serving plate. Generously butter the inside of a 1.2 litre/2 pint pudding basin, and cut a circle about two times … 0 in trolley. Cover the bowl with aluminum foil and tie with string. Whisk in half of the eggs followed by half of the flour. Drizzle over a little Lyle's Golden Syrup, decorate with a sprig of holly and serve with the Lyle's Golden Syrup brandy butter. Cut it into slices and drizzle over any remaining golden syrup, to taste. Add the sugar, Trex, unbeaten egg, milk and vanilla extract. Secure the foil to the rim of the pudding basin with string. Pour in golden syrup until it comes halfway up the sides. Spoon 50g/2oz of the golden syrup into the base of the pudding basin and set aside. Preheat oven to 180°C (160°C fan) mark 4. £1.00 (81.6p/100g) 1.00. save 55p. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes. Wrap the pudding in the greased foil, greased side facing into the pudding. Run a knife around the edge of the pudding to loosen the sides, carefully turn out onto a deep plate and remove the basin. Get back to basics with a no-frills steamed sponge pudding. When the basin is chilled, drizzle the golden syrup into the base of the basin. Spoon the cake batter into the pudding basin. Use softened butter to grease heavily four 175ml (6fl oz) dariole moulds, then spoon 1tbsp golden syrup into the bottom of each. 0 in trolley. Traditional golden syrup steamed pudding - delicious with a dollop of cream or ice cream (or both!). Pink jam slice. Goes well with ice-cream, cream or custard. In a large mixing bowl, whisk together the flour, baking powder, eggs, brown sugar and butter until the batter is smooth and well combined. You will need: 60ml of Lyles golden syrup (4tbsp) 50g of Suet ( I used atora) 50g of caster sugar ( I used vanilla golden caster sugar) 1tsp vanilla ( I used Nielsen Massey) 125g of Self raising flour 1 large egg 100ml of full fat milk. Serve with extra golden syrup and vanilla custard, if using. To reheat, re-cover with foil and place the pudding basin in a deep saucepan half-filled with boiling water and steam for about 30 minutes or until hot. You have 0 of this in your trolley. 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. Read about our approach to external linking. Generously grease a 900ml/1½ pints pudding basin with butter, then chill in the fridge for 4-5 minutes. Steam the pudding over a medium heat for 1 hour 30 minutes, or until cooked through, topping up the steamer with boiling water as necessary. Prep time 15 mins . Cover the basin with the circle of baking paper, with the pleat in the centre of the pudding. Beat butter with sugar and zest until light and fluffy, then add eggs gradually. 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. Put a trivet or an old saucer in the base of a deep saucepan and fill about one-third with water. Cover with lightly greased foil and secure with string. For many it will be reminiscent of childhood and will most certainly appeal to those with a sweet tooth! Whisk in the remaining beaten eggs and flour. Put the golden syrup in the bottom of the pudding steamer then pour in the mixture. Leave to stand for 5 minutes. Spoon the mixture into the ramekins, making sure they’re all the same and fill to just below the tops. Spoon the mixture into the pudding basin and smooth the surface. Grease a large pudding basin with margerine or butter. Our answer. Serves 6 . Cut the string from the basin and discard the kitchen foil and paper. The mixture should be a just dropping consistency. Step 2 Sift the flour and salt into a mixing bowl. When the basin is chilled, drizzle the golden syrup into the base of the basin. Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. (NB. Generously grease a 900ml/1½ pints pudding basin with butter, then chill in the fridge for 4-5 minutes. Repeat with the foil. Lightly grease four individual pudding ramekins with butter and then add 1 tbsp golden syrup (or alternative) to each ramekin. Cover the paper with the circle of kitchen foil, again with the pleat in the centre. 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