Wednesday, 2 June 2010

Syrup Sponge Puddings
with Custard

We are going through a cool spell weather-wise so cheer yourself up with this great sponge pudding.


100g self-raising flour
100g caster sugar
100g soft margarine or softened butter
2 large eggs
Grated zest of 1 lemon
6 dessert spoons golden syrup
Butter to coat the pudding tins

In a large bowl, mix the flour, sugar, margarine, eggs and lemon juice together, using a hand-held mixer.

Butter 6 small pudding tins and spoon 1 dessert spoon of syrup into each one.

Fill each pudding tin 2/3 full with the sponge mixture and cover them with greaseproof paper or tin foil with a crease folded over the top to allow for the expansion of the sponge.  Tie with string or use a thick elastic band to keep the foil in place.

Steam for 20-25 minutes until the top feels springy.

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