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Sticky Syrup Pudding

Memories of School Dinners

This dish harks back to my memories of School Dinners, and as it seems that all things retro have returned to fashion, here is my take on the popular, scrummy steamed pudding.

Especially for those of you with a sweet tooth this month, and it doesn’t come much sweeter than this.

Sticky Syrup Pudding, a lovely old fashioned dish that looks great on the table, at least for the 30 seconds before you tear into it.

I try not to make this too often, perhaps at the end of a Sunday dinner, because simply it is too good, too moreish and unfortunately too bad for you!

But all things in moderation this is a lovely after dinner treat which I end up serving with either cream and/or ice cream. You could always adapt the recipe to perhaps add jam instead of syrup or even lemon curd.

Sticky Syrup Pudding

250g butter
250g caster sugar
375g self raising flour
3 eggs
4 tbsp golden syrup
50ml milk

Cream the butter and sugar in your mixing bowl and add the eggs one at a time until blended, add your flour, mix in and then add the milk.

Take a 1 litre buttered pudding basin and place the syrup in the bottom, I also like to drizzle this up the sides to ensure lots of sticky coverage.

Pour your cake batter into the bowl and then cover your bowl with greaseproof paper and secure with string.

Place the bowl in a large saucepan and fill with boiling water to about halfway up the pudding basin. Place a lid on it and steam for 1 hour.

Finally take the basin out from the water , remove your paper lid and place a dinner plate on top and invert the dish, the pudding will easily slide out of its mould and the sticky syrup will be oozing down the sides. Place on your table and devour!

This post was posted in Recipes

Contact Kate

Gower Cottage Brownies Ltd
The Brownie Barns

Tel: 01792 390011

Email: kate@gowercottagebrownies.co.uk

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