SummerSkye
11-10-2007, 11:24 AM
Steamed syrup pudding
Ingredients:
175g very soft unsalted butter
175gm SR flour
175gm caster sugar
3 large eggs
Zest of 1 unwaxed lemon and juice of half
3 tablespoons milk
Syrup base:
250gm golden syrup
Other half lemon juice
To cook: 1 and 3/4 litre pudding basin with lid.
In a food processor put the butter, flour, sugar, eggs, lemon and milk and whiz together. Add more milk if necessary. It should be a thick pouring consistency.
Bring water to boil in a large saucepan which has a lid. The water should reach half to two thirds of the way up the pudding basin.
Butter the basin put golden syrup in the base and stir in the lemon juice.
Pour sponge mixture on top and put on lid.
Put in saucepan (water should be boiling). Put lid on and boil gently for 2 hours. Do not let boil dry add more boiling water if necessary.
Invert onto serving plate and accompany with custard, cream or ice cream.
This is from “How to Be a Domestic Goddess” by Nigella Lawson.
In her words
“I cannot tell you how glorious this is: light beyond words, feathery textured and comfortingly, not cloyingly sweet. I know steamed sponges are so out of favour….. but please do yourself a favour, cook it, eat it and then tell me…
Ingredients:
175g very soft unsalted butter
175gm SR flour
175gm caster sugar
3 large eggs
Zest of 1 unwaxed lemon and juice of half
3 tablespoons milk
Syrup base:
250gm golden syrup
Other half lemon juice
To cook: 1 and 3/4 litre pudding basin with lid.
In a food processor put the butter, flour, sugar, eggs, lemon and milk and whiz together. Add more milk if necessary. It should be a thick pouring consistency.
Bring water to boil in a large saucepan which has a lid. The water should reach half to two thirds of the way up the pudding basin.
Butter the basin put golden syrup in the base and stir in the lemon juice.
Pour sponge mixture on top and put on lid.
Put in saucepan (water should be boiling). Put lid on and boil gently for 2 hours. Do not let boil dry add more boiling water if necessary.
Invert onto serving plate and accompany with custard, cream or ice cream.
This is from “How to Be a Domestic Goddess” by Nigella Lawson.
In her words
“I cannot tell you how glorious this is: light beyond words, feathery textured and comfortingly, not cloyingly sweet. I know steamed sponges are so out of favour….. but please do yourself a favour, cook it, eat it and then tell me…