Burtree Puddings Steamed Syrup Sponge
Ingredients
- 100g butter
- 100g caster sugar
- 2 large free range eggs
- vanilla extract
- 175g self-raising flour
- milk to mix
- 2-3 tbsp golden syrup
Method
- Get a steamer ready and on to simmer.
- Grease a 900ml (1½ pint) pudding basin.
- Cream the butter and sugar until fluffy then add the beaten eggs and a few drops of vanilla extract, beating well after each addition.
- Using a metal spoon fold in the flour gradually, adding a small amount of milk to create a dropping consistency.
- Put the golden syrup in the bottom of the greased pudding basin and steadily spoon in the batter. Cover with parchment paper with a pleat in the centre to allow your pudding to rise, then cover with foil, also with a pleat. Tie securely with string and put in your steamer for 1½ hours.
- Serve with custard, cream, or clotted cream.
