Burtree Puddings Steamed Syrup Sponge


Burtree Puddings Steamed Syrup Sponge
  • 100g butter
  • 100g caster sugar
  • 2 large free range eggs
  • vanilla extract
  • 175g self-raising flour
  • milk to mix
  • 2-3 tbsp golden syrup
  1. Get a steamer ready and on to simmer.
  2. Grease a 900ml (1½ pint) pudding basin.
  3. Cream the butter and sugar until fluffy then add the beaten eggs and a few drops of vanilla extract, beating well after each addition.
  4. Using a metal spoon fold in the flour gradually, adding a small amount of milk to create a dropping consistency.
  5. 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.
  6. Serve with custard, cream, or clotted cream.


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