Given that Dan had spent 2 weekends and every evening last week under my car trying to get it roadworthy I felt that he definitely deserved a treat, so on saturday I made a second attempt at the pudding.
This time is was declared a winner: better than his mum's version! So all credit to Delia Smith, who's recipe I used. It gained me major brownie points and a boyfriend who was no longer in a stinking bad mood.
We were super-indulgent and served the recipe with double cream, although I think that custard is the more traditional choice. I did adapt the recipe slightly and cut down the quantities, so here's the method I ended up with:
Steamed Syrup Sponge
Serves 5-6
20g black treacle
50g golden syrup
115g self-raising flour
2/3 teaspoon baking powder
115g butter (softened)
2 eggs
115g soft light brown sugar
Grease an 800ml capacity pudding basin. Spoon the golden syrup into the bottom of the basin.
Sift the flour and baking powder. Add all the other ingredients and beat well for several minutes.
Spoon the batter into the pudding basin and level the top.
Place a sheet of foil over a sheet of greaseproof paper, make a pleat in the centre, and place this foil-side uppermost on top of the pudding basin. Pull it down the sides and tie round the basin with string. Make a string handle for lifting the basin.
Steam for 1 1/2 hours, checking the water level half way through to ensure it doesn't boil dry.
To serve, loosen the pudding all round using a palette knife, invert it on to a plate. Delia suggests spooning more golden syrup over the top at this stage, but I didn't do that and it was plenty sticky and sweet anough as it was.
Serve warm with cream, custard, creme fraiche, or vanilla icecream.
Do expect to have to go on a diet after eating just a single helping, but it will be completely worth it!
No comments:
Post a Comment