SYRUP SPONGE
Ingredients
100g butter
1 heaped serving spoon caster sugar.
110g SR Flour or plain flour with 7.5ml baking powder
2 eggs
Grated rind of 1 lemon.
75ml golden syrup - for pudding
45ml golden syrup - for bottom of bowl
Serves: 4 large helpings - very light pud
Method
Weigh butter and use a little to butter a 2pt pudding dish.
Beat sugar and butter till smooth.
Sift flour flour and baking powder.
Beat into butter/sugar mix until mix forms large lumps, this indicates that the flour has been mixed in.
Beat in the eggs and lemon rind.
This will produce smooth cake mix. If the eggs are added to the butter mix before the flour the mixture will curdle.
Stir in syrup and put syrup in bottom of bowl.
Add sponge mix to bowl.
Place circle of silicone paper over top of bowl and seal with foil.
Steam pudding for 1 1/2hrs.
The pudding will rest in the pan for up to 1 hour. Some period of rest will allow the syrup to soak into the sponge.
Serve with custard, ice cream or cream.