On a Sunday, I love nothing better than a roast beef supper followed by an indulgent slice of steamed syrup sponge pudding topped with custard. A great British favourite that’s simple to make but tastes divine.
For this recipe you will need a steamer. Use the biggest basket and make sure it is deep enough to hold your pudding bowl.
1hr 45mins – Prep time: 15mins – Cooking time: 1 ½hrs
- 4oz caster sugar
- 4oz margarine, room temperature
- 4oz self raising flour, sieved
- 2 large eggs, room temperature
- 6 tbsp golden syrup
- 1tsp vanilla essence
- 1/2tsp baking powder
You’ll also need…
- A glass bowl, about 16cm diameter
- A steamer
- Parchment paper
- Lightly grease the glass bowl with some oil or butter. Then add the golden syrup to the bowl.
- In a mixing bowl, whisk sugar, eggs and vanilla essence until frothy and light.
- Bit by bit, add the flour, baking powder and margarine into the batter, until smooth and creamy.
- Scoop the batter gently into the glass bowl.
- Take a piece of parchment paper and create a pleat in the middle of it (this allows for air expansion when the pudding cooks). Place over the top of the bowl. Then add a layer of foil over the top of the parchment.
- Take the string, and wrap it around the top of the bowl, tying the foil and parchment to the bowl. Trim any excess off with scissors.
- Place in the steamer and cook for 1½ hours. Take care when removing it!
- Cut off string and remove parchment and foil. Place a plate on top of the bowl, then invert. The pudding will slide out easily.
- Serve with custard, or ice cream, or both!