The Old Farmhouse Bakery Hollygog Pudding Golden Syrup Pudding Recipes

THE OLD FARMHOUSE BAKERY HOLLYGOG PUDDING - GOLDEN SYRUP PUDDING

Steps:

• Preheat the oven to 200C/gas 6.
• Sieve the flour and salt into a mixing bowl. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
• Add the water and knead to form a stiff dough. Roll out onto a floured work surface to form a rectangular strip about 3.5cm thick. Spread over the golden syrup evenly and roll up like a Swiss roll.
• Put into a buttered ovenproof dish and pour in enough milk to come about half-way up the side of the pudding. Bake in the preheated oven for 35-45 minutes, or until the pastry is golden-brown.
• To serve, cut the roll into slices while still hot, and drizzle over the custard or cream.

GOLDEN SYRUP PUDDING

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.

APPLE AND GOLDEN SYRUP PUDDING (AUSTRALIA)

Steps:

• FOR THE PUDDING: Preheat oven to 350 degrees F, then butter the inside bottom of a 2-quart casserole dish. Place casserole dish on a baking tray.
• Place apples in a medium, microwave-proof bowl, then sprinkle with sugar & water.
• Cover & microwave on high for 6-8 minutes or until tender, then cool in the bowl for 10 minutes.
• Drain the apples & arrange them in the prepared casserold dish.
• In a large bowl, whisk together the flour & brown sugar.
• In another bowl, whisk together the milk, egg, melted butter & golden syrup, then add this mixture to the flour ixture & gently stir to combine.
• Spoon mixture over apples & smooth the surface.
• FOR THE SYRUP: Evenly sprinkle a second 1/3 cup of brown sugar over the pudding mixture.
• In a heatproof container, combine the second 1/3 cup of golden syrup with the boiling water, then drizzle this mixture over the pudding.
• Bake for 50-55 minutes or until golden & cooked through ~ If necessary, cover the pudding lightly with aluminum foil if/when the top is a deep golden.
• FOR A GARNISH: When finished baking, set aside to cool for 5 minutes, then dust with powdered sugar (if using) & serve with ice cream, if desired.

QUICK MICROWAVE GOLDEN SYRUP PUDDING

Steps:

• Grease a microwave pudding dish
• Place golden syrup into bottom of the pudding dish.
• In a separate bowl, cream the butter and sugar well.
• Beat in the eggs one at a time.
• Add flour slowly.
• Add vanilla.
• Pour batter on top of the golden syrup.
• Cover with plastic wrap.
• Microwave for 7 1/2 minutes on medium .

EASY MICROWAVE GOLDEN SYRUP PUDDING

Steps:

• Cream butter and sugar in a large bowl.
• Add the eggs and vanilla and beat again.
• Sift in the flour and fold through.
• Grease a 1 litre microwave safe bowl.
• Add the syrup to the bowl and gently spoon the cake mixture over the top.
• Cover bowl with cling wrap.
• Place bowl on an upside down microwave safe plate and cook at 60% heat for 7 minutes.
• Serve hot with ice-cream and cream.

GOLDEN SYRUP SPONGE PUDDINGS

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.