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.

syrup sponge pudding