168
Syrup sponge pudding
Serves 4–6
Ingredients:
110 g (4 oz) margarine or butter
110 g (4 oz) caster sugar
2 eggs
110 g (4 oz) self-raising flour
1
/
2
tsp baking powder
2 tbsp golden syrup
Method:
1. Grease a 1 litre (1
1
/
2
pint) pudding basin.
2. Cream the margarine or butter with the sugar
until pale and fluffy. Beat in the eggs, one at
a time. Sift the flour and baking powder
together and gently fold into the mixture.
(Alternatively place all the ingredients in a
food processor and blend until smooth).
3. Place the syrup in the base of the pudding
basin and spoon the sponge mixture on top,
levelling the surface.
4. Cover the pudding basin with pleated foil
and cook at 100°C for 45–50 minutes or
until a skewer inserted into the centre of the
sponge comes out clean.
5. Turn out onto a serving dish and serve with
fresh custard sauce.
Tip
Add a few candied cherries, raisins or
mixed fruit for a different flavour.
