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Syrup Sponge Pudding

5 tablespoons unsalted butter, room temperature (plus a little for greasing)
1 cup self-rising flour
1 teaspoon baking powder
13 cup light brown sugar, packed
2 large eggs, beaten
1 tablespoon whole milk
3 tablespoons golden syrup (Lyle's brand)
3 tablespoons golden syrup (Lyle's brand, yes, again!)
4 tablespoons fresh orange juice


FOR THE SPONGE: Butter the inside of a 2-cup oven-proof bowl (or 1 pint pudding basin). In a small bowl, whisk together the flour & baking powder, then set aside. In a large mixing bowl, beat together butter & sugar until soft & light, then gradually add the beaten eggs. Beat in the flour & baking powder mixture & then the milk, beating until thoroughly blended. Pour the mixture into the prepared bowl, making sure the surface is very level. Line a sheet of aluminum foil with a sheet of greaseproof paper & fold to make a pleat in the center, as this will allow for the expansion of the pudding as it rises. Cover the bowl of batter with the lined foil & wrap it around the rim firmly, then tie a piece of string around it to secure the foil in place. Set the bowl of batter in EITHER a covered steamer OR a covered pan of simmering water & steam for 1 1/2 hours, keeping an eye on the water level & topping it off with boiling water as needed. FOR THE SYRUP: About 10 minutes before the pudding is finished, combine the sauce ingredients in a small pan & heat gently. When the pudding is cooked, remove it from the steamer & unwrap the pudding. Using a knife, carefully ease the edges of the pudding away from the bowl, then turn it out onto a warmed plate & spoon 3 tablespoons of golden syrup over the hot pudding. Finally, pour the warm orange syrup over the pudding & serve!

Source: www.food.com