syrup sponge pudding
How to make syrup sponge pudding recipe
Serves 6
Total cooking time 20 minutes
Ingredients:
175 g (6 oz) butter, softened, plus extra for greasing
175 g (6 oz) caster sugar
175 g (6 oz) self-raising flour
1 teaspoon baking powder
3 eggs
1 teaspoon vanilla extract
3 tablespoons milk
finely grated rind of ½ lemon
6 tablespoons golden syrup
cream or custard, to serve
Method:
Grease a 1.2 litre (2 pint) pudding basin. Place all the ingredients, except the golden syrup, in a food processor and blend until smooth. Spoon 4 tablespoons of the golden syrup into the bottom of the basin, then add the pudding mixture and smooth the surface with a knife.
Cover with microwave-proof clingfilm and pierce the film a couple of times with a sharp knife. Cook in a microwave oven on medium heat for about 12 minutes. Test to see if it is cooked by inserting a skewer into the pudding; it should come out clean.
Leave to rest for 3 minutes, then turn out on to a deep plate and spoon over the remaining golden syrup. Serve with cream or custard.
For syrup-topped hotcakes, place 200 g (7 oz) self-raising flour in a food processor with 1 teaspoon baking powder, 2 eggs, 250 ml (8 fl oz) milk and a pinch of salt and blend until smooth. Heat a large, nonstick frying pan.
Add a little butter and swirl around the pan, then add generous tablespoonfuls of the batter. Cook for 2 minutes until starting to set, then turn over and cook for a further 1 minute.
Remove from the pan, keep warm and repeat with the remaining batter. Serve the cakes scattered with blueberries and drizzled generously with golden syrup. Total cooking time 10 minutes.
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