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Golden Syrup Puddings

Use Flexible Mould - 6856

Traditional little steamed sponge puddings which are ideal for a cold Winter’s day.

Makes 4

110g ( 4oz) self raising flour
110g ( 4oz) soft margarine
110g (4oz) caster sugar
2 eggs, medium
4 large teaspoons golden syrup

Have ready 4 pieces foil and one large or two smaller steamers .( Alternatively the puddings may be cooked in the microwave oven or pressure cooker. Follow the manufacturer’s instructions.)

Sift the flour into a large bowl. Add the margarine, caster sugar and eggs. Mix together thoroughly and beat for about 2 minutes until the mixture is light and creamy.

Spoon a teaspoonful of golden syrup into the base of each mould. ( this is easier to do if you dip the spoon into very hot water, shaking off the drips- the syrup will slide easily off the spoon.)

Divide the pudding mixture evenly between each mould, smoothing the tops.

Cover each mould with a piece of foil, making a pleat in the centre of each to allow the puddings to rise.

Place the puddings in a steamer over a saucepan of boiling water and steam the puddings for about 25 minutes or until the centre springs back when pressed.

Remove the foil lids and turn out into serving dishes.

Serve with custard or cream.

Suitable for freezing

To vary the recipe omit the golden syrup and add jam or lemon curd.

A few drops of vanilla essence or the grated rind of a lemon may be added to the sponge mixture.

Alternatively, add 50g ( 2oz) sultanas or raisins to the sponge mixture.

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Flexible Silicone Muffin Moulds

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