Keep The Flag Flying For Traditional British Golden Syrup Pudding

I watched the BBC news this week in utter disbelief that a national favourite of steamed puddings are in danger of becoming extinct! I am still flying the British flag for traditional puddings and standing in its corner in my household. I don’t confess to eating puddings every day, but what a splendid treat to eat on a cold and blustery day. Can you imagine cutting through soft sponge and coming to the ultimate prize of luscious golden syrup and then but not least, a trickle of custard that weaves its way through the sponge, oh my, sheer delight!

Here is my recipe to help keep a tradition alive.

Golden Syrup Sponge Pudding

Serves 4 – 6

Ingredients
110g (4 oz) self-raising flour
Pinch of salt
110g (4 oz) soft butter
110g (4 oz) caster sugar
2 eggs
A few drops of vanilla extract
2 tbsp milk
3 tbsp Golden Syrup

Method

You will need a 900g (2 lb) pudding basin, greased with a little butter, greased greaseproof paper and foil to cover the top of the basin and a little string to secure the paper and foil.

Place a steamer on to boil and then lower to a simmer in readiness for cooking the pudding.

Add the Golden syrup into the bottom of the pudding basin.

In a mixing bowl add the butter and sugar and beat together until fluffy and light. Add one egg at a time beating well into the mixture, and then beat in the vanilla extract. Sieve the flour and salt together and fold gently into the mixture. Add enough milk to make the mixture into a dropping consistency and mix until all combined. Spoon the mixture into the prepared pudding basin and with a spoon level the top.

Make a circle large enough to fold a pleat in the middle to place on top of the pudding, leaving enough to come down the sides, do the same with the foil too. After placing the greaseproof paper and foil on top of the pudding basin, tie string around the top half of the basin and secure tightly, then take the string over the top of the pudding tying down to make a handle to lift the pudding out.Place the pudding into the steamer and steam for 2 hours, do not let the steamer boil dry and replenish the water as necessary.

Turn the pudding out onto a plate large enough to catch any syrup that may run down the sides. Slice into portions and serve while hot with lashing of custard.