Скачать или смотреть Former Royal Chef shares British Steamed Syrup Sponge

It's one of the most popular British desserts that everyone remembers eating growing up and for school dinners. Steamed Syrup Sponge is as popular today as the day it was invented back in 1885. A beautiful dense and moist sponge soaked and topped with golden syrup and served with English custard, whipped cream, ice cream... or all three!

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Steamed Syrup Sponge Pudding
Serves: 6-8
1½ sticks soft unsalted butter
1½ cups self raising flour
¾ cup sugar
3 large eggs
1 tsp vanilla paste
1 lemon, zest and juice
3 tablespoons milk

1 cup golden syrup, plus 1 extra cup of goldne syrup for pouring over the sponge once cooked

1 two pint pudding basin. 8" souffle case or 6 small ramekins

Set a bain marie/double boiler to heat the water to boiling.

Add the butter, flour, sugar, eggs, vanilla paste, zest and juice lemon and milk into the food processor and whizz together and pulse until all combined and no lumps.

Grease the pudding basin with the butter. Spoon the one cup golden syrup into the pudding bowl. Spoon the sponge mix on top of the syrup and top with buttered parchment paper and aluminum foil. place into the bain marie/double boiler and place a lid on top. Steam for at least an hour, up to an hour and a half until a skewer inserted into the sponge comes out clean. Make sure the water in the bain marie/double boiler doesn't run dry.

Invert the sponge onto a serving dish and pour the remaining one cup of golden syrup over the top of the sponge.

QUICK METHOD -
Leave the aluminum off the sponge before cooking and place in the microwave for about 10 minutes or until a skewer inserted into the sponge comes out clean.

www.theroyalchef.com