Recipe of Any-night-of-the-week Golden syrup steamed pudding

Golden syrup steamed pudding. Golden Syrup Steamed Pudding is not suitable for freezing. Steamed Puddings are notorious for drying out so they really don't last long! A golden syrup pudding is a traditional steamed dessert that is perfect for a warming wintery treat.

When the basin is chilled, drizzle the golden syrup into the base of the basin. Grease a large pudding basin with margerine or butter. Pour in golden syrup until it comes halfway up the sides. You can cook Golden syrup steamed pudding using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Golden syrup steamed pudding

1. You need 175 g of butter or margerine.
2. You need 175 g of self raising flour.
3. You need 175 g of granulated sugar.
4. You need 3-4 tbsp of golden syrup.
5. You need 3 of eggs.
6. Prepare 1 of -tbsp milk.
7. It's 1 tbsp of white breadcrumbs.
8. Prepare 1/2 tsp of salt.

Cover the bowl with aluminum foil and tie with string. Steamed Treacle (Golden Syrup) Sponge Pudding—Yum! A Slice of Golden Syrup Pudding. Carefully remove the pudding from the steamer using your foil handles.

Golden syrup steamed pudding instructions

1. Add breadcrumbs to bottom of a pudding bowl and stir in golden syrup until covered..
2. Cream butter and sugar. Stir in eggs one at a time..
3. Add flour and salt and fold into the mixture..
4. Add milk and fold in to incorporate but do not overwork the mixture..
5. Spoon over the golden syrup..
6. Grease a sheet of baking foil and fold a pleat. Repeat with baking paper. Place over the pudding basin and secure tightly with string. The pleat will allow the pudding to rise without spilling over the sides if the bowl during cooking..
7. Place pudding bowl into a large pan and pour in boiling water half way up the pudding dish. Cover pan with a lid..
8. Simmer on a low heat for 90 minutes. Make sure the water remains topped up to the half way mark. If the pan needs to be topped up, do so with boiling water only..

Remove the foil and paper - be careful - it's very hot! Place a serving plate on top of the pudding basin and quickly up-end it. Pour the boiling water into a large saucepan which has a lid (the water should come about half to two-thirds of the way up the side of the pudding basin when in) or into the base of a steamer. Meanwhile, butter the pudding basin, put the golden syrup in the bottom of it and stir in the lemon juice. When done, the pudding is inverted onto a serving plate and drizzled with a simple sauce.