STEAMED SYRUP PUDDING
Make and share this Steamed Syrup Pudding recipe from Food.com.
Provided by ImPat
Categories Dessert
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pudding:.
- Grease a 4 cup pudding basin.
- Sift flour.
- Beat butter and sugar well until creamy in texture.
- Add eggs one at a time beating well between each one.
- Fold in 1/4 of the flour, 1/4 of the milk and continue till all flour and milk is used. Mixture should be at a dropping consistency.
- Put mixture into greased pudding bowl. Cut and grease a circle of baking paper that will cover pudding bowl, put grease side down put lid on or cover with 2 layers of aluminum foil and tie around the bowl.
- Put pudding bowl into a saucepan of boiling water (make sure water comes 1/2 way up the pudding bowl) and gently simmer for 1 1/2 hours. Check occasionally to make sure water does not go too low.
- When cooked test with a skewer (should come out clean). Turn onto plate and cut to serve.
- Pour a little of the syrup on slice, then hot custard if having.
- Syrup:.
- Combine golden syrup and honey in a microwave container and heat in microwave to combine OR.
- Combine golden syrup and honey in a heat proof container and sit container in a small pot of simmering water stirring to combine and melt to a runny consistency.
Nutrition Facts : Calories 362.3, Fat 14.4, SaturatedFat 8.4, Cholesterol 104, Sodium 124.3, Carbohydrate 56, Fiber 0.6, Sugar 32.3, Protein 4.8
STEAMED SYRUP SPONGE PUDDING
Make and share this Steamed Syrup Sponge Pudding recipe from Food.com.
Provided by Julie Bs Hive
Categories Dessert
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 5-cup ovenproof bowl with butter and spoon the syrup into the base.
- Beat the butter and sugar together in a bowl until soft and creamy, then beat in the eggs, a little at a time,. Fold in the flour and stir in the milk to make a soft dropping consistency. Add the lemon rind. Turn the mixture into the oven proof bowl.
- Cover the surface with a circle of waxed or parchment paper and top with a pleated sheet of foil. Secure with string or crimp the edges of the foil to ensure a tight fit around the bowl.
- Put the pudding in a large pan half-filled with boiling water. Cover and return to a boil over medium heat. Reduce the heat to a slow simmer and steam for 1 1/2 hours, or until risen and firm. Keep checking the water level and top off with boiling water as necessary.
- Heat a little more corn syrup in a pan. Remove the pudding pan from the heat and lift out the ovenproof bowl. Remove the cover and loosen the pudding from the sides of the bowl using a knife. Turn out into a warmed dish and serve with the extra corn syrup.
Nutrition Facts : Calories 359.3, Fat 17.5, SaturatedFat 10.4, Cholesterol 111.9, Sodium 429.3, Carbohydrate 45.9, Fiber 0.8, Sugar 18.8, Protein 5.5
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- In a large mixing bowl, whisk together the flour, baking powder, eggs, brown sugar and butter until the batter is smooth and well combined. Spoon the cake batter into the pudding basin.
- Fold a large piece of aluminium foil in half and grease one side with butter. Wrap the pudding in the greased foil, greased side facing into the pudding.
- Place the wrapped pudding into a large steamer. (Alternatively, place the wrapped pudding into a large pan, pour in enough boiling water to reach halfway up the sides of the basin, then cover the pan with a lid.)
- To serve, turn the steamed pudding out into the centre of a serving plate. Cut it into slices and drizzle over any remaining golden syrup, to taste. Serve with extra golden syrup and vanilla custard, if using.
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