SCHOOLDAYS TREACLE SPONGE
A syrupy basin pudding with a moist sponge and sticky sauce- a Great British tradition with retro charm
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 2h
Yield Serves 4 generously
Number Of Ingredients 10
Steps:
- Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.
- Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.
- Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.
Nutrition Facts : Calories 763 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 56 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.71 milligram of sodium
SYRUP SPONGE PUDDING
This is an old family recipe that originates from Yorkshire England -- you can try substituting maple syrup or jam for the golden syrup.
Provided by TRICIAMARGARET
Categories World Cuisine Recipes European UK and Ireland English
Time 1h50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a two pint heat proof bowl or basin.
- In large bowl, cream together margarine and sugar. Add, a little at a time, beaten eggs, vanilla and flour, until well mixed. Fold in milk to make a smooth consistency.
- Pour syrup in bottom of prepared basin and layer batter over the top. Cover basin with firmly tied parchment paper covered with foil. Line a roasting pan with a damp kitchen towel. Place basin on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the basin.
- Steam in the oven for 1 to 1 1/2 hours, or until pudding springs back when touched. Invert onto serving plate and serve warm.
Nutrition Facts : Calories 546 calories, Carbohydrate 73.1 g, Cholesterol 93.1 mg, Fat 25.5 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 4.8 g, Sodium 898.3 mg, Sugar 31.3 g
GOLDEN SYRUP SPONGE PUDDINGS
Oh these"lil bauties are great when there is a cold chill around. Talk about warming up with some great comfort food! I found this recipe in the newspaper, it suggests treacle, honey or maple syrup can be subsituted for golden syrup. Ohhhh and it also suggests, Sultana's, grated apple or powdered ginger can be added to the mix. Sit back on a cold night and enjoy these wonderful puddings in front of the fire!
Provided by Tisme
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to moderate.
- Grease small ovenproof round moulds with butter.
- Beat the butter and sugar together and add lemon zest, beat ingredients together until pale and creamy.
- Add the milk and eggs, and beat well. (The mixture may curdle at this point, do not worry). Sift in flour and fold through mixture.
- Combine Golden Syrup and lemon juice and divide equal amounts between the moulds. Fill each mould with batter to about 2/3 full each.
- Cover each mould with baking paper and tie to seal. Place the puddings in a baking dish and fill dish with water to come up half way to the sides of the moulds.
- Bake 40 minutes.
- Remove the puddings from oven and cool slightly on a rack. Remove paper and turn puddings out onto serving plates.
- Serve immediately with ice cream or custard.
- N.B. I poured some extra warmed Golden Syrup over these puddings before I added cream to serve.
GOLDEN SYRUP PUDDING
From my friend blamebrampton at LiveJournal. You can substitute treacle for golden syrup, but it will be "goopier." You can also substitute an equal amount of conserves, jam, or preserves. The ingredients are listed oddly because the original recipe is Australian, and they use a bigger cup (250mL) and a bigger tablespoon (20mL) down there. RZ wouldn't let me put "1/4 cup plus 1 tsp" so I had to list the extra as a separate ingredient. Just combine everything...
Provided by DrGaellon
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter and sugar until pale and light. Beat in egg. Sift flour and sugar over the top and fold in, alternately with the milk and vanilla.
- Spoon golden syrup into the bottom of a 4-cup buttered pudding basin. Spoon pudding mixture on top of golden syrup. Cover the top of the basin with a circle of baking or waxed paper (or a circle of washed muslin or calico) cut so that it has a diameter about 2" wider than the top of the pudding basin, this is then put over the top, tied with string around the lip, and the excess paper or fabric turned up on top of the 'lid'. I often tie 'handles' of string on either side of the bowl to make the next step easier.
- Take a large saucepan that will more than fit in the pudding basin. I put an old saucer upside down in the bottom of the pan to stand the basin on. Fill the saucepan with water that comes halfway up the sides of the bowl. Remove the bowl, put the lid on the saucepan, bring the water to a simmer, return the bowl to the pan, replace the lid on the pan. Steam for 75 minutes.
- Remove from water, rest for 10 mins, turn out onto a flat plate. Serve with cream and or ice-cream.
Nutrition Facts : Calories 374.2, Fat 14.9, SaturatedFat 8.8, Cholesterol 88.9, Sodium 503.5, Carbohydrate 55.7, Fiber 0.9, Sugar 19.5, Protein 5.7
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