A real taste of childhood, at least here in the UK, the classic steamed pudding is a proper British tradition. It might even be considered a bit retro, but there’s nothing out of date with this beauty. Moist sponge, sticky sweet syrup, this is definitely an occasionally treat, and a great way to finish a special Sunday feast.
Steamed Golden Syrup Sponge
- 1.2L or 2 pint pudding basin, with lid
- Greaseproof paper
- Kitchen Foil
- Cooking Twine
- Bowl and wooden spoon or mixer or electric hand whisk
- large saucepan with lid
- trivet or saucer
- 175 g unsalted butter softened
- 25 g unsalted butter for greasing, cold
- 125 g golden caster sugar
- 125 g golden syrup
- 1 tsp vanilla extract
- 1 medium lemon zest only
- 3 large eggs
- 175 g self raising flour
- .5 tsp ground cinnamon
- 1 tsp mixed spice
- Rub the cold butter around the inside of the pudding basin. Cut out circles of greaseproof paper and foil approx twice the diameter of the basin top.
- In a stand mixer, or using a bowl and wooden spoon, or an electric whisk, beat half the golden syrup, the sugar and the butter until light and fluffy. Whisk in the beaten eggs and flour a bit at time, alternating them, until fully incorporated
- Whisk in the beaten eggs and flour a bit at time, alternating them, until fully incorporated, then stir through the spice, vanilla and zest. The mixture should be a dropping consistency, add a bit more milk if too thick, a little more flour if too liquid.
- Spoon the remaining golden syrup into the base of the basin, then pour over the batter and smooth the surface.
- Fold the greaseproof in half, and pleat so that there's an inch overlap. Do the same with the foil. This allows for any expansion as the pudding cooks. Cover with the paper first, then the foil.
- Using the twine, tie tightly around the rim ensuring it holds the paper and foil in place. Loop up and over the pudding to create a handle.
- Put the trivet or an upturned saucer into the bottom of the saucepan, and place the basin on top. Add just enough boiled water to come halfway up the sides of the basin.
- Cover, and simmer on a low heat for one hour and thirty minutes. Check the pan regularly and top up the water as needed.
- If you're not sure it's cooked, insert a skewer and remove. If it comes out clean, it's cooked. Otherwise, give it an extra 20 minutes.
- Cut the string, remove the paper and foil. Run a knife around the edge of the basin, then turn out onto a large, deep, plate, taking care not splash yourself with the hot syrup.
- Cut into good sized wedges, and serve with custard or vanilla ice cream