Today, we are excited to share with you delicious dessert recipe from Fiona Ross, Events Marketing Manager at our Oxford Studio. If you’re looking for a last-minute treat for your dinner table, keep this in mind to help keep you warm during these cold winter months!
One of my favourite recipes is syrup sponge pudding. It’s a favourite recipe of mine because my grandmother, the late Olive Bucket, was a gifted baker and maker of pies, cakes and puddings–as were her three sisters, all daughters of a sea captain from Newcastle who had a pet monkey. So it tastes to me of my grandmother’s kindness and warms me up–and the monkey makes me laugh!
Syrup Sponge Pudding
5 oz self-raising flour
2 tsp baking powder
a pinch of sea salt
4 oz butter, cut into little cubes, plus a little extra for buttering the pudding bowl
2 tbsp golden syrup, plus a little extra for dripping over the pudding at serving time …
4 ½ oz vanilla caster sugar
a little milk
Sift the flour and baking powder into a large bowl. Add a pinch of sea salt. Add the cubed butter and rub it into the flour, until the mixture is crumbly. Stir in the vanilla sugar. Whisk the eggs. Using a wooden spoon, stir the eggs into the mixture. Keep stirring, working towards a smooth consistency, adding the scant amount of milk if necessary. Eventually, the mixture should have a dropping consistency.
Butter a pyrex heatproof basin. Chill it for 5 minutes in the fridge. Pour the golden syrup into the bottom of the basin. Pour the sponge mixture in and cover in the following way: butter a foot-square piece of greaseproof paper. Fold two 1-inch pleats into the centre of it. Repeat this process with aluminium foil of the same size (but unbuttered!) Place these, greaseproof paper first, foil as the outer layer, over the top of the pudding basin. Make sure they are at right-angles to each other (this will allow the pudding to rise and ‘grow’). Secure these homemade ‘lids’ with string, tightly knotted around the rim of the bowl. Steam for 1 hour and 15 minutes. To do this, simply use a third of a large saucepan with boiling water, lower the pudding in, cover the pan and cook for about an hour and a quarter. After this time, remove the string, foil and greaseproof and tip the pudding out onto a plate (best done by covering the pudding basin with a plate and then turning the whole lot over, holding the plate tightly against the bowl, and not allowing slippage).
Serve the pudding and, if you wish, dribble a little more syrup over it. Serve with custard or cool vanilla ice cream.
What is your favourite recipe to warm you up in winter? Please let us know by sharing a comment below!
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