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RECIPE Betty Made This... ...Steamed Syrup Sponge For more of Betty’s wonderful recipes visit: bettymadethis.wordpress.com Follow Betty on Twitter: @bettymadethis


By now we have all had our fill of chocolates, Christmas cake, turkey & all the trimmings...& yes...you are probably on your diet as promised to yourself by your New Year’s resolution, but it’s winter. It is the time of year where there is nothing better than a good hearty stew followed by a hot steamed pudding with custard. I love this time of year & the food that goes with it, & most of all I love pudding!


This recipe is for a steamed syrup sponge, which is surprisingly light & not stodgy like you expect of a pudding. The lemon zest & juice freshen the sweet, sticky, golden syrup up so that it is not too sickly. Custard is my favourite accompaniment to this...


INGREDIENTS


6 tbsp golden syrup (make them generous) 1 lemon (juice & zest) 150g softened unsalted butter 150g soft light brown sugar


Pinch of salt 2 eggs (beaten) 150g plain flour 1 tsp baking powder Milk


Serves 6-8 Prep time: 30 mins Cook Time: 2-2½ hours for a 2 pint pudding basin or 1-1½ hours for two 1 pint pudding basins


1. 2. 3.


Grease a 2 pint pudding basin with some butter (or two 1 pint pudding basins).


Into the pudding basin add the golden syrup & grated zest of a lemon with about ¼tsp of the juice. Mix together.


In a large bowl, beat together the butter & sugar till light & creamy.


4. Add the two beaten eggs slowly, beat until well mixed.


5.


Fold in the flour & baking powder along with enough milk till it becomes smooth & is at a dropping consistency.


6. Pop this mix into the pudding basin/s, don’t fill right to the brim as it will rise.


34 January 2013


7. Cover the basin with two layers of greaseproof paper, pleat the centre of these so that when the pudding rises it has room. Secure with a piece of string.


8. Now you need a large saucepan which is deep enough for the pudding basin to fit in, pop a jam jar lid in the base & put the pudding basin on this. Fill the pan with water till halfway up the basins side.


9.


Bring this to the boil, then simmer with a lid on. Keep an eye on the water level as you do not want it to boil dry.


10. When cooked turn out onto a plate & serve straight away.


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