Golden Syrup Sponge Puddings

Name: Golden Syrup Sponge Puddings
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 175 g butter; 175 g sugar; 1 tablespoon lemon zest, finely grated; 3 tablespoons milk; 3 large eggs, whiskee together; 175 g self raising flour; 6 tablespoons golden syrup; 2 tablespoons lemon juice

Submitted by Tisme

"Oh these"lil bauties are great when there is a cold chill around. Talk about warming up with some great comfort food! I found this recipe in the newspaper, it suggests treacle, honey or maple syrup can be subsituted for golden syrup. Ohhhh and it also suggests, Sultana's, grated apple or powdered ginger can be added to the mix. Sit back on a cold night and enjoy these wonderful puddings in front of the fire!"

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photo by katew

Ready In:: 1hr
Ingredients:: 8
Serves:: 6-8

ingredients

175 g butter
175 g sugar
1 tablespoon lemon zest, finely grated
3 tablespoons milk
3 large eggs, whiskee together
175 g self raising flour
6 tablespoons golden syrup
2 tablespoons lemon juice

directions

Preheat the oven to moderate.
Grease small ovenproof round moulds with butter.
Beat the butter and sugar together and add lemon zest, beat ingredients together until pale and creamy.
Add the milk and eggs, and beat well. (The mixture may curdle at this point, do not worry). Sift in flour and fold through mixture.
Combine Golden Syrup and lemon juice and divide equal amounts between the moulds. Fill each mould with batter to about 2/3 full each.
Cover each mould with baking paper and tie to seal. Place the puddings in a baking dish and fill dish with water to come up half way to the sides of the moulds.
Bake 40 minutes.
Remove the puddings from oven and cool slightly on a rack. Remove paper and turn puddings out onto serving plates.
Serve immediately with ice cream or custard.
N.B. I poured some extra warmed Golden Syrup over these puddings before I added cream to serve.

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Reviews

I made one big pud and it was delicious, served with yoghurt and/or cream. Use of lemon here is a great addition as cuts through sweetness. I used a homegrown lemon too !!

katew
O'kay I did a slight stuff up as I was in to much of a hurry but will be making this again - we thoroughly enjoyed even though I only ate half of mine (serve was too big for me but everyone else ate theirs). Well first of all I divided between 4 ramekins (next time and yes and there will be a next time I will do 6 smaller ones then the DH and DS can have 2 each and the DM and I 1 which would be better for us - spevial treat), I baked them at 160C fan forced for 35 minutes and they were perfect (BUT I forgot the baking paper and string) but we liked the crispy top though on the bottom) and then another problem the DH was late with the main course so the puds stayed in there water bath in the oven turned off with door open (hoping to keep the syrup liquid and not harden up - did not happen so pulled the molds out of the bath and boiled up the water that was left [went up about 1/4 of the molds] for about 5 minutes at 150C inverted into the bowls left for about 30 seconds and they unmolded though had sucked up all the syrup - hence go to 6 smaller molds and with not using baking paper would only do 20 to 25 minutes and serve when comes out of the oven.) So after than rather long explanation I thank you Tisme for a dessert that enjoyed by us all and oh the DH wants again served with custard (we had with cream and icecream), made for Edition 8 - Make My Recipe.

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